Beetroot & horseradish purée

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. 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, salt 0.24 g

Latest comments and suggestions

• Natalie

  19 June 2009

  Natalie rated and commented on this recipe

  

  Very easy to make. I portioned this up to put in the freezer to take out whenever required. Great with roast beef and a side to many dishes. I made half without the horseradish and it was just as nice. Thanks!

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• Teresah

  14 August 2009

  Teresah rated and commented on this recipe

  

  This is quite nice, but just doesnt seem to go with a dinner. Maybe because we're used to veg on our plate being green?

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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

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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, salt 0.24 g

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