Beetroot Salad with Orange Soured Cream and Pickled Horsradish

Growing up I was never a fan of beetroot but mainly because they usually came from a can and tasted too sweet and sour for my liking. Then one day in my late teens I watched someone roast beets on TV and decided to give it a go. Beetroot are sooooooo much better eaten either grated raw or roasted in olive oil, whoever destroyed my first impression with beetroots by pickling and using to fill soggy sandwiches and burgers should have their food science degree taken from them! Here's one of my favourite beetroot salads which is simply and perfectly balanced with orange sour cream and a little horseradish.

1.2kg raw beetroot
70g rocket washed
50ml extra virgin olive oil
Sea salt and cracked pepper to season

SOUR CREAM:
300ml double cream
1 lemon
1 orange
Pinch of sea salt

PICKLED HORSE RADISH:
20g finely grated horseradish
1 teaspoon white wine vinegar
1 teaspoon extra virgin olive oil
Pinch of sea salt

METHOD:
First make the sour cream placing the cream in a container with salt and juice of the lemon then using the fine end of a grater grate the zest of the orange and place in the container and stir till combined. Cover and place in the fridge, for best results leave over night.
Peel the beets and cut into 2cm cubes and lay out on a baking tray, drizzle with olive oil and season with salt and pepper. Place the beets in a oven set at 200oC for 30 minutes then remove from oven and stir around the tray and place back in oven for another 20 minutes.
Place the horseradish in a bowl with vinegar, oil and salt and roughly combine.
Now its time to construct the salad, lay half the rocket leaves over a serving platter followed by half the roasted beetroot. Using a tablespoon dot the sour cream round the salad then sprinkle with some horseradish, then repeat layer and serve as soon as possible.