Roast beetroot wedges with avocado and horseradish

Roast beetroot wedges with avocado and horseradish

By
From
The Medicinal Chef
Serves
2-4
Photographer
Martin Poole

This is the most amazing combination of flavours, and is sure to become a dinner-party favourite. It really is a match made in heaven.

Ingredients

Quantity Ingredient
4 large beetroot, trimmed but unpeeled, and cut into wedges
2 tablespoons olive oil, plus extra for drizzling
2 large, ripe avocados
1/2 lemon, juiced
3-4 teaspoons horseradish sauce
sea salt

Method

  1. Preheat the oven to 200°C. Place the beetroot wedges on a baking tray, drizzle with olive oil and season with salt. Cook in the oven for 20–25 minutes, or until soft and roasted. Allow to cool.
  2. Peel the avocados. Make the sauce by putting the avocado flesh, lemon juice, horseradish sauce and olive oil into a food processor. Season with salt and blend into a smooth sauce to serve with the beetroot. Great with a substantial side salad or some cooked couscous.

Good for

  • Skin: Eczema, Psoriasis

    Heart & circulation: Heart disease, High blood pressure

    Digestive system: Constipation
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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