2. Drizzle the beets with olive oil and a splash of water. Place in a small ovenproof dish, cover with foil and roast in the preheated oven until just soft. 1 to 1 ½ hour, insert a knife and it should have no resistance going thru. Allow to cool and remove the outer skin.
3. In a small bowl mix together the horseradish and crème fraiche, salt and pinch of salt. Mix well and tasting as you go along until the sauce it is the way you like it.
4. Cut the beets, place on a dish. Sprinkle a small amount of olive oil over it and serve the horseradish sauce alongside. Add a couple of pinched of the purple radish sprouts
I just kept the roasted and cut beets and sliced fennel separately in the fridge. Place beets on a piece of aluminum foil and top with another sheet of aluminum foil, fold all the edges together to make a packet
Spike well with the horseradish and season to taste. When your beetroot is almost cooked, drain and peel while still warm, then cut each one in half and toss all the pieces in a bowl with the garlic, thyme sprigs, balsamic vinegar and a few lugs of olive oil