Beetroot & horseradish purée

Beetroot & horseradish purée

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(3 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
106
protein
3g
carbs
12g
fat
6g
saturates
2g
fibre
2g
sugar
10g
salt
0.24g

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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Method

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.

Recipe from Good Food magazine, December 2008

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Comments

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

teresahall's picture
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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
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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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