Cylindra beetroot & horseradish toasts recipe

This is a very quick and simple dish to prepare, and it looks impressive despite its simplicity. It’s got a nice fresh taste and is ideal during spring and summer as a starter or nibble before the main meal. Cylindra beetroot has a particularly earthy flavour, but you can use normal beetroot.

Makes 20–30 bite-sized portions
• 300g (10½oz) Cylindra beetroot
• 250g (9oz) cream cheese
• lemon juice, to taste
• 25g (1oz) horseradish sauce
• 1 sourdough loaf
• rapeseed oil
• salt and pepper
• freshly grated horseradish root, to garnish

Method

• Cook the beetroot in salted water for 30–40 minutes, depending on the size, until soft. Blitz the cooked beets and cream cheese together in a blender until the mixture is smooth. Then add the lemon juice and horseradish sauce and season to taste.
• Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6. Slice the sourdough very thinly, cut into bitesized portions, drizzle with rapeseed oil and bake until nice and crisp, about 6–8 minutes.
• Spread a good dollop of the beetroot mixture on top of each slice of toast and arrange on a platter, then garnish with the fresh horseradish.

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