Beet with Horseradish Sour Cream or Crème Fraiche

1. rinse beet, wrap in tin foil and cook in preheated oven at 200 °C (gas 3) on the 2nd rack from the bottom for 70 minutes.

2. 10 minutes before the end of the cooking time, cut the chives into rolls and grate the horseradish finely on a household grater, stir both together with the juice of one lemon into the sour cream or crème fraiche, season strongly with salt and freshly ground pepper.

Score the beet crosswise and press apart a little. Fill with the horseradish sour cream or crème fraiche. Bring to the table hot.

As a menu suggestion:

Entrée: Beetroot with horseradish sour cream or crème fraiche.

Main course: Cucumber vegetables in mustard-caper sauce.

Dessert: Hazelnut pudding

1 hour

Our tip: Fresh chives are much more aromatic than dried ones!

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