Summary

Ingredients

• 2 kg potatoes, waxy, small
• 6 bay leaves
• 6 tablespoon olive oil
• 500 g beetroot, precooked and vacuumized
• 1 bunch chives
• 750 g sour cream
• 5 tablespoon horseradish, freshly grated
• Salt and pepper, crushed
• sugar

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Instructions

1. Peel the potatoes and place on a tray with the bay leaves, olive oil, salt and crushed pepper and mix well.
2. Bake in a preheated oven at 180 ° C for about 45 minutes, depending on the size, until they are nice and brown and soft.
3. Cut the beetroot into very small cubes and the chives into fine rolls. Mix the sour cream with the freshly grated horseradish, ¾ of the chives and the beetroot. Season to taste with sugar, salt and crushed pepper.
4. Arrange the beetroot sour cream with the baked potatoes on plates and sprinkle with the remaining chives.