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55 minutes
- 4 raw beetroots
- 4 tablespoons red wine vinegar
- 5 sprigs of fresh thyme
- 4 slices of sourdough
- 2 tablespoons creamed horseradish
- a few fresh chives
- First, preheat the oven to 180ºC/350ºF/gas 4. Thoroughly scrub the beetroots, chop them into wedges, and arrange them in a roasting tray. Drizzle with vinegar, sprinkle thyme, and add 4 tablespoons of water. Toss to coat (consider wearing gloves). Cover with foil and roast for 45 minutes or until tender. Just before serving, toast the bread, spread with horseradish, top with roasted beetroot, garnish with chives, and enjoy.
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