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Beetroot and Horseradish Bagels


(serves 2)

  • 2 bagels
  • 2 small beetroots
  • extra virgin olive oil
  • 1 tsp caraway seeds
  • 2 fresh thyme springs
  • 4 garlic cloves
  • 50 gr fresh goats cheese
  • mixed salad
  • 2 tsp grated horseradish
  • 50 ml creme fraiche
  • Maldon salt
  • black pepper


  • 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.