Beetroot, bacon & spring onions

Beetroot, bacon & spring onions

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 6 with leftovers

Beetroot and horseradish work brilliantly with beef - serve alongside Matt's spiced beef recipe

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
267
protein
8g
carbs
16g
fat
19g
saturates
11g
fibre
3g
sugar
15g
salt
1.29g

Ingredients

  • 900g cooked and peeled beetroot
  • 1 bunch spring onions, sliced on the diagonal
  • 100g cubetti di pancetta or diced streaky bacon rashers
  • 1 tsp olive oil
  • 200ml tub crème fraîche
  • 2-3 tbsp freshly grated horseradish, or horseradish sauce from a jar
  • juice ½ lemon

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Method

  1. Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.
  2. To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.

Recipe from Good Food magazine, December 2009

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Comments

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joannewall's picture

Lovely salad... Served it with grilled salmon... Fab. Will do again.

Jeisy3's picture
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This was a really delicious recipe. I doubled the amount of pancetta simply because we love it! Great crowd pleaser.

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