Beetroot & Horseradish Remoulade

Beetroot & Horseradish Remoulade

Ingredients:
4 medium size beetroot
150ml olive oil
1 tsp red wine vinegar
2 tblsp dijon smooth mustard
2 tblsp finely chopped cornichons [dill pickle]
2 tblsp grated fresh horseradish

Method:
Roast beetroot whole in baking tray covered in foil in hot oven [200 C] until soft.
Allow to cool slightly, then remove peel & grate coarsely.
Whisk the remaining ingredients in bowl till incorporated
Add grated beetroot & mix thoroughly. Serve warm.