Beetroot & horseradish purée
This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Vegetarian
- Heat the oil in a large pan and gently cook the onion and garlic for 10 mins until soft. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve. The purée can be made up to a day ahead and heated in a pan or in the microwave.
Per serving
106 kcalories, protein 3g, carbohydrate 12g, fat 6 g, saturated fat 2g, fibre 2g, sugar 10g, salt 0.24 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8212/
http://www.bbcgoodfood.com/recipes/8212/
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 large onion , sliced
- 1 garlic clove , sliced
- 4 large cooked beetroot , diced
- 1 tbsp balsamic vinegar
- 2 tbsp crème fraîche
- 1 tbsp freshly grated horseradish
Per serving
106 kcalories, protein 3g, carbohydrate 12g, fat 6 g, saturated fat 2g, fibre 2g, sugar 10g, salt 0.24 g
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19 June 2009
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14 August 2009
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09 February 2011
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