Instructions
Follow the steps and taste along the way.
Prepare the beetroot
Preheat the oven to 200 °C. Wash the beetroot, trim off the ends and pat it dry. Rub each beetroot with 10 ml of olive oil and wrap it individually in aluminium foil.
Roast the beetroot
Roast the beetroot on a baking tray for 50 to 60 minutes, depending on its size. It is ready when the tip of a knife easily pierces the thickest part. Leave it to cool for 10 minutes, then peel it and cut it into rounds about 1 cm thick.
Mix the horseradish curd
Stir the curd cheese together with the sour cream, horseradish and lemon juice. Add 1 g of salt, the black pepper and chopped dill. Taste: the cream should be tangy and distinctly horseradish-flavoured.
Toast the bread and walnuts
Cut the rye bread into small cubes. Heat the remaining 5 ml of olive oil in a pan, add the bread and 0.5 g of salt. Toast for 4 to 5 minutes, stirring occasionally, until the cubes are crunchy. Transfer them to a plate. Toast the walnuts in the same dry pan for 2 minutes, then leave them to cool.
Serve the starter
Arrange the beetroot rounds on plates and lightly season them with the remaining 1.5 g of salt. Add the horseradish curd to each serving, followed by the rye croutons and walnuts. Serve warm or at room temperature so the croutons stay crunchy.
