Creamy Baked Beetroot

Delicious with chicken, beef, fish and sausages, this dish will complete your meal.

Serves 4

INGREDIENTS

8 Baby Beetroots, raw 
Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
Salt and Black Pepper 
Fresh Thyme Sprigs (Optional)
200ml Crème Fraîche
3 Tsp Creamed Horseradish

Chives or Chopped Parsely for decorating

METHOD

1. Preheat the oven to 200 C. Wash the beetroot and cut off all but 5cm of the stems. This is important, otherwise the beetroot will 'bleed'.
2. Tear off a large piece of foil, place the beetroot in the middle, scatter over a large glug of olive oil, some salt, black pepper and a few sprigs of thyme if using. Bring up the sides of the foil crimping the edges together, making a loose, domed parcel.
3. Put into a roasting tin and cook for 1.5 to 2 hours depending on the size of the beetroot, less time if smaller. When the skin slip off easily they are cooked.
4. When cool enough to handle, slip the skin off the beetroot - rubber gloves will prevent stained hands.
5. Mix the Crème Fraîche and horseradish together and season with salt and freshly ground black pepper. 
6. Slice the beetroot and arrange in concentric circles in a shallow overproof dish just large enough to take the beetroot in one layer. The slices should be slightly overlapping.
7. Spoon the sauce over the beetroot and cook for 20-25 minutes until hot and bubbling around the edges. Just before serving scatter with snipped chives or chopped parsley if you like. 

Recipe Credit: The Get-Ahead Cook by Jane Lovett