Beetroot & horseradish purée

Beetroot & horseradish purée

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(3 ratings)

Prep: 10 mins

Easy

Serves 6
This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal106
  • fat6g
  • saturates2g
  • carbs12g
  • sugars10g
  • fibre2g
  • protein3g
  • salt0.24g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, sliced
  • 4 large cooked beetroot, diced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp crème fraîche
  • 1 tbsp freshly grated horseradish

Method

  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.

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Comments, questions and tips

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Comments (3)

indiawebb's picture
5

@ Theresah: Take out the horseradish and it goes really well with Duck breast.

teresahall's picture
3

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?

natalie96's picture
5

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!

Questions (2)

janismorris's picture

Can this be bottled and kept? It sounds like it would make a nice Christmas present and I have a glut of beets that will go woody if I don't use them soon

goodfoodteam's picture

Hi there, thanks for your question. As this recipe contains crème fraîche it won't keep for long. Try a beetroot pickle instead if you want to keep it for a long time.

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