Ingredients
5 - 6 Red, Ruby or Golden Beetroots
300g Baby tomatoes
Salt
Fresh Basil
2 tsp Hot horseradish sauce
4 tbsp Olive oil
Method
Wash and peel the beetroot. Using a mandolin or peeler, slice into very thin slices, sprinkle with salt and set aside.
Mix the olive oil with the horseradish and pour over the beetroot, leaving to soften for 5 minutes.
Add the baby tomatoes, and torn basil and serve.