Ruby Roasted Beetroot Sauce with Horseradish

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   Serve

   Serve warm. If you need to reheat it, do so over low heat without boiling, so the yogurt stays smooth.