Beetroot flan with horseradish sauce

Ingredients for 4 servings:

• 500 g beetroot, cooked
• 1 pinch of salt
• 1 pinch(s) coriander powder
• 1 pinch(s) of bay leaf, ground
• 1 pinch(s) of ground pepper
• 4 eggs
• 100 g beluga lentils, cooked
• 100 g oats, cooked
• 1 tbsp oil
• 1 onion(s)
• 1 pinch of savory
• 400 ml crème fraîche
• 50 g horseradish
• 1 pinch of honey
• 1 tbsp fresh herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Pretty and healthy

Preheat the oven to 130°C. Place a deep baking tray filled with water in the oven. Puree the beets with salt, coriander, bay leaves, pepper, and eggs. Stir in 200 ml of crème fraîche and fill small molds with the mixture. Place the molds in the water and cook for about 40 minutes. Meanwhile, cook the lentils and oats in separate pots. Sauté the chopped onion in the oil and season the lentils and oats with onion, salt, and savory. For the sauce, finely grate the horseradish and mix with the remaining crème fraîche, honey, and salt. Turn the beetroot flan out onto plates and serve immediately with the side dishes. Delicious hot or cold. Ideal for parties, as it can be prepared the day before.