Summary

Ingredients

• 2 ½ beetroot, precooked
• 1 apple
• 2 tablespoon sour cream
• 2 cm horseradish, freshly grated, alternatively hot horseradish from the jar
• 2 tablespoon pine nuts
• salt and pepper

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Instructions

1. First roast the pine nuts in a pan without fat and let them cool.
2. Slice the beetroot as thinly as possible and arrange on a plate like a roof tile. If necessary, add a little salt and pepper, I prefer it on its own.
3. You can also prepare the beetroot fresh. To do this, wrap the tubers in aluminum foil with a little oil and cook in the oven for one hour at 180 degrees top / bottom heat. Then peel, I would recommend gloves, then process it further.
4. You can also prepare the apples. To do this, put water and a little lemon juice in a bowl and place the grated apples there, weigh down if necessary, so the apple does not turn brown.
5. Grate the horseradish and mix with the sour cream. Alternatively, stir in the horseradish from the glass.
6. Spread the apple slices on the beetroot, garnish with the horseradish sour cream and the roasted pine nuts.