How I use them – Beetroot & Horseradish

I have recently posted on growing beetroot and growing horseradish and as they are both in season at the moment I though it fitting to post this fabulous side dish.

Beetroot with a Horseradish Cream Sauce is great with beef or with smoked fish, alternatively it could work well as a salad, combined with potato, some lettuce and herbs.

Beetroot with a fresh Horseradish Cream Sauce

  • 2 medium beetroot
  • 3 tbs greek yoghurt
  • 3 tbs sour cream
  • 1 tbs finely grated horseradish
  • juice of half – one lemon
  • salt and pepper
  • 2 Spring Onions

Wrap the beetroot in foil and roast for about an hour at 190 degrees.  The time will depend on the size of the beetroot.  They are ready when a skewer goes through them easily.  Leave in foil to cool.  Rub the skin off the beetroot.  Wear gloves if you don’t want red hands.

To make the sauce mix together all the remaining ingredients.

Cut the beetroot into a shape of your choosing and spoon over the sauce.  Scatter the chopped spring onions over the dressed beetroot.

There is plenty of sauce which can also be served with other components of the dish – for instance smoked fish or roast beef.

This entry was posted in Greens - Lettuce, Spinach, Beets, Herbs & Spices, Winter Harvesting and tagged , , , . Bookmark the permalink.

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