Horseradish Beetroot Crust
Ingredients
- 2 small red beets
- Olive oil
- Salt and black pepper
- 1 tablespoon prepared horseradish
- 1 cup panko breadcrumbs
- ¼ bunch fresh rosemary, chopped
Instructions
- Preheat the oven to 350°F.
- Toss the beets with olive oil, salt, and pepper. Roast for 20 to 35 minutes, or until fork tender.
- Allow the beets to cool completely. Peel, roughly chop, and place in a food processor.
- Add the horseradish, panko breadcrumbs, and rosemary. Process until well combined, scraping down the sides of the bowl as needed.
- Spread the mixture into a thin, even layer on a baking sheet.
- Reduce the oven temperature to 200°F and bake for 2 to 3 hours, or until completely dry.
Notes
- Use as a crust for fish, beef, or roasted vegetables.
