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Roasted beetroot on toast
snacks and sides | serves 4
Roasted beetroot is sweet and delicious, especially with creamy horseradish and crunchy sourdough toast
1. Preheat the oven to 180C/gas 4. In a roasting pan, combine the beetroot with the vinegar, thyme and 4 tbsp water. Cover with foil and roast for 45 minutes, or until cooked through. Toast the bread and spread with the horseradish. Top with the roasted beetroot and chives.
from Issue 32
ingredients 4 beetroot, scrubbed well and cut into wedges
4 tbsp red wine vinegar
5 thyme sprigs
4 slices sourdough
2 tbsp creamed horseradish
1 tbsp snipped chives