Beetroot vegetables with horseradish

Ingredients for 2 servings:

• 500 g raw beetroot
• 1 m.-sized onion(s)
• 2 cloves garlic
• 4 slice(s) ginger root, fresh
• 100 ml red wine
• 100 ml currant juice
• 1 tsp vegetable stock, granulated
• 1 tsp spice(s) (coffee spice), Arabic
• cumin
• Allspice
• salt and pepper
• possibly balsamic vinegar
• 2 tbsp creamed horseradish, from the jar or freshly grated
• 1 tbsp sour cream or crème fraîche
• 1 tbsp rapeseed oil
• 1 tbsp blackcurrant jelly or elderberry jelly

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel and coarsely grate the beetroot. Finely chop the garlic cloves and ginger root. Dice the onion. Heat the oil in a pan and briefly sauté the onions with the garlic and ginger. Add the grated beetroot and sauté briefly. Deglaze with wine and blackcurrant juice, then add the vegetable stock, coffee spice, a little ground allspice, pepper, cumin, balsamic vinegar, and the elderberry or blackcurrant jelly. Mix thoroughly and simmer gently for about 45 minutes. When the beetroot is soft or has reached the desired consistency, stir in the horseradish and, if desired, a little sour cream or crème fraîche. Do not let it boil any further so that the sour cream does not curdle. I used creamed horseradish, so I omitted the sour cream. Season to taste with salt and pepper. Serve with boiled potatoes and, for example, boiled beef.