Puffed beetroot with horseradish cream

Name: puffed beetroot with horseradish cream
Total time: 10 min
Yield: 4
Ingredients: 4 cooked beet; 3 tablespoon peanut oil; 3 tablespoon olive oil; 1 tablespoon honey; 1 teaspoon dried Provençal herbs; 125 milliliters creme fraiche; 100 gram cream cheese natural; 1 tablespoon grated horseradish

Ingredients

4 cooked beet
3 tablespoon peanut oil
3 tablespoon olive oil
1 tablespoon honey

1 teaspoon dried Provençal herbs
125 milliliters creme fraiche
100 gram cream cheese natural
1 tablespoon grated horseradish

Directions

Preheat the oven to 200ºC.
Mix the oil with the honey, herbs, salt and pepper.
Brush the beets with them, wrap them per piece in aluminum foil and put in the oven for about 20 minutes.
Mix the crème fraîche with the cream cheese and horseradish.
Unfold the foil, cross the beets and scoop the horseradish cream on it.