Summary

Ingredients

• 250 g beetroot, cooked, peeled
• 2 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 2 teaspoons basil, fresh, chopped
• 100 g double cream cheese
• 1 teaspoon horseradish, grated (from the jar or fresh)
• 1 tablespoon milk
• 12 half walnuts

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Instructions

1. Cut the cooked beetroot into slices a good 1/2 cm thick. Mix a vinaigrette from oil, vinegar, salt, pepper and basil. Turn the beetroot slices in it and arrange them decoratively on a platter.
2. For the horseradish cream, mix the cream cheese with milk, possibly a little salt and enough grated horseradish to create a tangy, piquant, but not too hot mixture. Fill this into a piping bag or a pastry syringe with a large star nozzle and squirt a thick tuff onto each beetroot thaler. Decorate each with a walnut half and stick a toothpick through it if you like.