Preheat the oven to 180C
Place the unpeeled beetroot, caraway seeds, thyme and garlic in a roasting pan, coat with olive oil, add 50 ml of water and roast for 90 minutes, until the beetroot is soft.
Leave it to cool completely, then peel and slice the beetroot.
For the horseradish sauce, mix the horseradish with creme fraiche and add salt and black pepper to taste.
Fill the bagels with crumbled goats cheese, sliced beetroot, salad leaves and horseradish sauce and serve them on a bed of mixed salad leaves.
