Potato and beetroot salad with horseradish sauce

Ingredients for 4 servings:

• 3 beetroots, fresh, approx. 500 g
• 1 kg potatoes, waxy
• 5 tbsp oil
• 1 tsp caraway seeds
• 1 tsp sea salt
• 3 tbsp maple syrup
• 3 tbsp balsamic vinegar
• 1 jar horseradish, 90 g
• 200 g crème fraîche
• 2 tbsp lemon juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

delicious warm salad

Preheat oven to 220°C top/bottom heat (200°C fan/convection oven, gas mark 4-5). Peel the beetroot and cut into wedges. Rinse the potatoes thoroughly and cut them into wedges without peeling them. Place both ingredients unmixed on a baking tray. Drizzle with 3 tablespoons of oil. Sprinkle with caraway seeds and sea salt and bake in the oven for about 35 minutes. Mix the horseradish and crème fraîche and season with lemon juice, salt, and pepper. Remove the beetroot and potatoes from the baking tray, place in a bowl, and season with salt and pepper. Mix together the maple syrup, vinegar, and remaining oil and pour over the potatoes. Pour the horseradish sauce over the potatoes.