Roasted beetroot creme fraiche | Recipe Cart | Recipe Cart

Ingredients

• 12 unpeeled mixed beetroot (800gm), such as dark red, golden and chioggia, trimmed
• 1 tbsp olive oil
• 2 thyme or kunzea sprigs (see note)
• 200 gm crème fraîche
• 1 bunch chives, thinly sliced
• Finely grated zest and juice of 1 lemon
• 30 gm bottarga (see note), finely grated on a microplane
• 50 ml blackcurrant vinegar (see note)
• 50 ml extra-virgin olive oil
• 10 gm salted elderberries (see note)
• Tarragon leaves, fennel fronds or dill sprigs, to serve