Place the beetroot batons in a plastic bag with the cornflour, cayenne pepper and salt, shake well. Place the beetroot flat on a baking tray lined with baking paper, drizzle with oil.
Approx. 30 mins. in the centre of an oven preheated to 220°C. Turn the beetroot halfway through cooking.
Beat the quark with the cream cheese until smooth. Stir in the horseradish, dill and walnuts, season. Remove the beetroot fries from the oven, serve with the dip. Serve the dip with the beetroot fries.