Roasted Beetroot with Creamy Horseradish and Tarragon
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Appetizers | Kazakhstani cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Roasted beetroot with creamy horseradish and tarragon
Ingredients
- Beetroot - 2 lbs
- Tarragon - 0.7 oz
- Olive Oil - 1 fl oz
- Champagne Vinegar - 1 tablespoon
- Creamy Horseradish - 2 spoons
- Walnuts - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Roast the beetroot in an oven preheated to 356°F for one hour. Allow to cool slightly, peel off the skin, and blend it with the other ingredients until a coarse purée forms.
Step 2
Serve as a side dish with boiled or fried fish, or enjoy it as a standalone appetizer.
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