Jamie Magazine
By Laura Fyfe
Ingredients
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
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the beetroots really well, then chop into wedges and place in a roasting tray.
- Add the vinegar, thyme and 4 tablespoons of water, then toss to coat (you may want to wear gloves!).
- Cover with tin foil and roast for 45 minutes, or until cooked through.
- When you're almost ready to serve, toast the bread and spread with the horseradish.
- Top with the roasted beetroot, then snip over chives and tuck in.
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