Baked Beetroot with Creme Fraiche and Dill

Demolished last night with cold leftover chicken and salad leaves. Salad, beetroot and dill were fresh from the garden. Yum!

Serves 4

4 medium raw beetroot
Roughly chopped dill sprigs to garnish

FOR THE SAUCE
2 tsp coriander seeds, cracked
150ml creme fraiche
2 tsp creamed horseradish
2 tbsp chopped fresh dill
seasoning

1. Preheat oven to 200C / 400F / Gas 6. Wrap each beetroot in foil and bake for 1 - 1.5 hours until they feel tender when squeezed.

2. Meanwhile make the sauce: reserve one teaspoon coriander seeds, then mix together all the remaining ingredients.

3. Remove beetroot from oven, and split each one down the centre (quarter them if they're big enough). Top with the sauce, and sprinkle with the remaining coriander seeds and dill sprigs.

Just fab! And the beetroot leaves and stems are in a food bag in the fridge, waiting to be used as a vegetable side-dish tonight.