ROASTED BEETROOT POLENTA WITH vRADISH BUTTER & ROCKET

INGREDIENTS:

8 small beets, peeled and cut in half.Olive oil for greasing and garnish.4 sprigs of fresh thyme.4 tablespoons grated horseradish preserves.125 grams of unsalted butter.Sea salt flakes. pepper. Rocket leaves.

Polenta:

850 ml water.175g quick cooking polenta.1 teaspoon salt.

#vegetarian #glutenfree #winter