• Serves: 4


  • 200g whipping cream
  • 20g fresh horseradish
  • 6 whole raw beetroots
  • 80g hazel nuts
  • 1 egg white
  • 80g icing sugar.


  1. Mix the egg white and icing sugar together in a bowl and use this to dress the hazelnuts. Bake at 175 until crunchy and golden. Allow to cool and roughly chop.
  2. Place the beetroot on a roasting tray and bake at 170 for 1 ½ hours or until a metal skewer can easily inserted with little resistance. Remove and leave to cool a bit.
  3. Grate the horse radish into the cream and warm on the stove season with sea salt. Now peel the beetroot, just use your fingers to push away the skin and cut the beetroot into 6 or 8 depending on their size. Dress with hot horse radish cream and sprinkle with the hazel nuts.
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