Baked beetroot, onions with potato and horseradish puree

Name: Baked beetroot, onions with potato and horseradish puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Onions; 4 fresh beetroot; 2-3 TABLESPOONS Oil; 750 g floury potatoes; 7-10 Tbsp Salt; 100 g Comté cheese; 2-3 stem(s) Parsley; 1/8 l Milk; 2 TABLESPOONS Butter; 1-2 TEASPOONS grated horseradish (glass)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Onions
4 fresh beetroot
2-3 TABLESPOONS Oil
750 g floury potatoes
7-10 Tbsp Salt
100 g Comté cheese
2-3 stem(s) Parsley
1/8 l Milk
2 TABLESPOONS Butter
1-2 TEASPOONS grated horseradish (glass)

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Peel and halve onions. Clean, peel and halve the beetroot (beetroot stains strongly - it is best to wear disposable gloves).
2
Place both in an ovenproof dish with the cut surface facing down. Drizzle with oil. Bake in a hot oven for 50-60 minutes until everything is soft. Turn both after about 30 minutes.
3
In the meantime, peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Grate cheese. Wash parsley, shake dry and chop. Warm the milk.
4
Drain the potatoes, add the milk and butter, mash everything. Season with salt and horseradish, stir in parsley. Spread the puree on the vegetables about 15 minutes before the end of the baking time. Sprinkle with cheese and bake until done.