A winning recipe from Scotland.
4 beetroot, average size boiled and skinned.
Cut the cooked beetroot into small chip
shapes, not too long and not too
thick; will leave that to your own
discretion.
Place the cut beetroot into bowl and pour the dressing over and leave
for at least four hours, gently move about at least once to make sure all has a
coating. Roast the walnuts until taking on a little colour and nice and dry. Stir
the horseradish into the crème fraiche.
Ready to go; oh, forgot to mention to
chop the parsley.
It looks good on a larger plate rather than a small side plate.
Place the beetroot in the centre and then make a small central space into which you will put the crème fraiche and horseradish, sprinkle the walnuts all over but not too many; sprinkle chopped parsley all over and bobs your uncle, done and dusted and it’s a winner.
Jean Lewis