Beetroot and Horseradish Dip
Rinse beetroots, place in a small saucepan and just cover with water. Add cinnamon stick, fennel seeds, licorice and 1/2 teaspoon of salt. Bring to a boil, lower heat and simmer for 45-60 minutes on medium heat.
Rinse beetroots with cold water and peel. Grate finely and combine with horseradish, lemon juice and oil. Season with salt and pepper to taste. Place into a small bowl. Serve garnished with lemon wedges.