Baked Sour Cream Beetroot


4 large beetroot peeled
1 cup sour cream
3 tbsp Morella Grove Beetroot Drizzle
2 tbsp tarragon leaves
1 tbsp Morella Grove Extra Virgin Olive Oil

1. Preheat oven to 180 C. Brush each beetroot with Morella Grove Extra Olive Oil. Wrap beetroot in aluminium foil, greased baking tray, and bake for 1 hour, or until tender in the middle

2. Place sour cream, tarragon and beetroot drizzle in a small bowl. Season with salt and ground pepper and mix well

3. To serve cut a cross into the top of each beetroot. Spoon a generous spoon of mixture into each beetroot. Season with salt and pepper and drizzle extra beetroot drizzle if required over each beetroot.

 

source : photo Pinterest. Recipe Natasha Dal Bon