Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 210 °C. Peel the beetroot and cut it into approximately 2 cm cubes. Peel the onion and separate it into wedges.
Roast the beetroot and onion
Spread the vegetables on a baking tray lined with parchment paper, drizzle with oil, and toss. Roast for 35 to 40 minutes, stirring halfway through. The beetroot should be tender when pierced with a knife and lightly browned around the edges.
Blend the base
Transfer the roasted vegetables to a tall container. Add the water, apple cider vinegar, horseradish, salt, and black pepper. Blend until smooth; if the sauce is too thick, blend in an additional 15 ml of water taken from the stated amount.
Make it creamy and adjust the seasoning
Pour the sauce into a saucepan and warm it over low heat for 2 to 3 minutes, stirring occasionally; do not let it boil. Remove it from the heat, stir in the yogurt, and taste. If it seems too sweet or earthy, adjust the acidity with an extra 5 ml of apple cider vinegar taken from the original 15 ml that you set aside before blending.
Serve
Serve warm. If you need to reheat it, do so over low heat without boiling, so the yogurt stays smooth.
