Place the beetroot on a baking tray and lightly drizzle over half the oil. Bake in a 200°C preheated oven for about 40 minutes or until just tender when tested with a skewer.

Cool and peel. Cut into quarters and set aside

Mix together the horseradish and sour cream, season with salt and pepper. Cover and refrigerate until serving

Mix the cinnamon, sherry, remaining oil and sugar in a bowl. Toss the chicken and coat with the cinnamon mixture.

Heat a lightly greased frying pan over medium heat. Cook the chicken breasts for 2 minutes each side until golden.

Remove from pan and place on a baking tray and bake in a 180°C preheated oven for 10 minutes or until chicken is just cooked through.

Cool slightly and slice, serve with roasted beetroot and horseradish