Baked beets with fennel, garlic & thyme
SERVES 4 PREP & ROAST Preheat the oven to 240C/220C fan/gas 9. Scrub and trim 400g small beetroot and cut into slim wedges. Trim 300g fennel and slice into wedges. Toss the beetroot with 2 tbsp olive oil, 1 tsp lemon thyme leaves, tsp coarsely ground fennel seeds and some salt and pepper. Spread this over the base of a large roasting dish, place in the oven and roast for 20 minutes. Add the fennel wedges to the roasting pan with 4 tbsp white wine, cover and continue roasting for 25 minutes more. Scatter over 3 peeled crushed garlic cloves and roast for 10 minutes more uncovered. Drizzle over 2 tsp balsamic vinegar. FOR DOLLOPING In a small bowl combine 25g crème fraîche, 75g quark, 1-2 tsp horseradish sauce and a little salt, cover and chill until required. SERVE IT UP This is good hot or cold. Serve with the dolloping sauce and scatter with coarsely chopped flat-leaf parsley just before serving. Delicious with hot-smoked salmon or other smoked fish such as trout or mackerel.