FEBRUARY FLAVOURITES!

ROASTED BEETROOT AND HORSERADISH SALAD

The fresh mint and hot horseradish lifts the earthy beetroot and makes a very moreish side/salad.

SERVES 2

Preparation time: 10 minutes

Cooking time: 1 hour

FOR THE BEETROOT

■ 1kg/2lb beetroot, unpeeled, greens removed, scrubbed clean
■ 1 tbsp extra-virgin olive oil
■ Salt and pepper to taste

FOR THE HORSERADISH SAUCE

■ 100ml/4fl oz creme fraîche or vegan plain yogurt
■ 1-2 tbsp horseradish, grated
■ 1 tbsp lemon juice
■ 4 tbsp mint, chopped
■ 1 garlic clove, minced
■ 1 tsp honey
■ 3 tbsp extra-virgin olive oil

FOR THE GARNISH

■ 115g/4oz walnuts or almonds, toasted and roughly chopped
■ A few extra mint leaves

1. Preheat oven to 190C/fan 180C/gas 5

In a medium bowl, toss together beets, 1 tablespoon olive oil, and salt and pepper to taste until beets are coated.