© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Jellied beetroot with sprouts is a super tasty, refreshing appetizer that would lifts up your mood, whet your appetite and makes you feel good. The fun combination of beetroot and sprouts with a creamy horseradish sour cream dressing that's a cinch to make and perks up any dish.

Beetroot is delicious and is a rich source of antioxidants, minerals and vitamins. If you love this humble root vegetable, you can't go wrong with this. Sprouts (I am using alfalfa and radish sprouts) are also a nutrient-dense food. One cup of alfalfa sprouts has a mere 8 calories and is a good source of vitamin K. In a nutshell, this dish is a nutritional powerhouse!
Sour Cream Dressing

6 sheet Leaf gelatin 1 Shallot
300 g Beetroot
150 ml Vegetable broth
Salt and pepper
Pinch of allspice
Pinch of nutmeg
2 tbsp Blackcurrant jelly
3 tbsp Dry white wine (or beetroot juice)
Sprouts
Fresh herbs

200 ml Sour cream
50 ml Plain Joghurt
2 tsp Dill, chopped
1 tsp Horseradish cream
Sea salt
White pepper
Lemon juice

Soak the leaf gelatin in a bowl of cold water for 10 minutes or until soft. Meanwhile peel and finely dice the shallot and beetroot. Place them in a saucepan with vegetable broth. Cook for about 20 minutes until softened. Use an immersion blender to process until smooth. Season the puree with salt, pepper, allspice, nutmeg and blackcurrant jelly.
Warm up the whit...