Roast Beetroot with Apple, Poegranate Seeds, Mint & Horseradish Creme Fraiche
The combination of ingredients makes an irresistible starter but can also be served family style for lunch or supper.
3-4 Sweet Desert Apples, (Cox's Orange Pippin if in season) peeled and dicd into 7mm pieces
3 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
2-3 handfuls rocket leaves
1 handful mint
12-26g Iranian pistachio nuts, halved
Sea Salt and freshly ground black pepper
Horseradish creme fraiche
225g Creme Fraiche
2 tablespoons of freshly grated horseradish
a little squeeze lemon juice
1 teaspoon honey
salt & pepper
Preheat the oven to 230C/gas mark 8
Wrap the beetroot in foil and roast for 30 minutes-1 hour until soft and cooked through or until the skins will rub off.
Cut the beetroot into chunks and place in a bowl. Add the apple. Toss in the oil and vinegar. Season with salt and pepper.
Halve the pomegranate and pop out the seeds.
Cover the base of each serving plate with rocket. Spread the beetroot and apple mixture over the leaves. Scatter the mint over the top and sprinkle with pomeranae seeds and pistachio nuts.
Serve with Horseradish Creme Fraiche and some grilled sourdough.
Horseradish Creme Fraiche
Put 2 tablespoons freshly grated horseradish into a bowl. Add a little freshly squeezed lemon juice, 1 teaspoon of oney and 225g creme fraiche. Mix gently to combine. Season to taste with salt and freshly ground black pepper.