Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing

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 white wine or beetroot juice in your microwave. Remove the softened gelatin from bowl and squeeze out excess water. Dissolve the gelatin in the wine or beet juice. Now add this to the beetroot puree and mix until well combined.
Divide the mixture into 6 silicone muffin cups and chill at least 5 hours or overnight until firm.
Whisk together sour cream and yoghurt together. Add in dill and horseradish cream. Season with salt, pepper and lemon juice.
Turn out the jelly onto serving plates. Drizzle sour cream dressing over and serve with some sprouts and fresh herbs.