Puffed beetroot with horseradish cream
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.
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