Steamed Beetroot with Horseradish Dressing

Ingredients:

• 4 Beetroot Bulbs (with greens)
• 1­2 tbsp Horseradish Cream
• ¼ cup of Virgin Olive Oil
• 1 tbsp Balsamic Vinegar
• 2­4 cloves of Garlic (crushed)
• Salt & Pepper
• Juice of 1 Lemon (optional – instead of Balsamic Vinegar)

Method:

1. Cut the beetroot bulb from the greens.
2. Scrub the bulb in water and cut the root and top.
3. Place the bulb and greens in a steamer until cooked to your liking.
4. Test by piercing the bulb with a fork. When cooked remove from the steamer and cool down under running water or place in bowl of cold water.
5. When cool enough to handle, take the bulb in your hand and press your fingers on the outer skin removing it.
6. Slice the beetroot bulb and arrange the beetroot green on a platter.

Dressing:

1. Place the horseradish cream, Virgin Olive oil, balsamic vinegar (or lemon juice), garlic, pinch of salt and pepper in a bowl.
2. Whisk with a fork until the consistency is thickened.
3. Dress the beetroot bulb and greens.