Roasted Beetroot with Horseradish Curd and Rye Croutons

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.