Summary

Ingredients

• 3 beetroot, fresh, approx. 500 g
• 1 kg potato (s), waxy
• 5 tablespoon oil
• 1 teaspoon caraway seeds
• 1 teaspoon sea salt
• 3 tablespoon maple syrup
• 3 tablespoon balsamic vinegar
• 1 glass horseradish, 90 g
• 200 g crème fraîche
• 2 tablespoon lemon juice
• salt
• Pepper, freshly ground

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Instructions

1. Preheat the oven to 220 degrees, convection 200 degrees, gas setting 4-5.
2. Peel the beetroot and cut into wedges. Rinse the potatoes thoroughly and also cut them into wedges without peeling them. Place both unmixed on a baking sheet. Drizzle with 3 tablespoons of oil. Scatter caraway seeds and sea salt on top and bake in the oven for about 35 minutes.
3. Mix the horseradish and crème fraîche and season with lemon juice, salt and pepper.
4. Remove the beetroot and potatoes from the baking sheet, place in a bowl and season with salt and pepper. Mix together maple syrup, vinegar and remaining oil and pour over. Pour the horseradish sauce over it.