Roasted beets with watercress & horseradish apple sauce

Roasted beets with watercress & horseradish apple sauce

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(1 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 8

If you're after a superhealthy side dish, look no further than this low-fat salad, great as part of a buffet

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
87
protein
3g
carbs
15g
fat
2g
saturates
1g
fibre
4g
sugar
14g
salt
0.23g

Ingredients

  • 1kg raw, unpeeled beetroot
  • 2 apples, peeled and chopped
  • 1 tbsp sugar
  • 2 tbsp cider or red wine vinegar
  • 6 tbsp freshly grated horseradish
  • 4 tbsp soured cream
  • 2 bunches watercress

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Method

  1. Heat oven to 200C/180C fan/gas 6. If your beetroot comes with leafy tops, cut them down, making sure you leave about 3cm stalk intact. Leave the beets whole, then carefully wash and pat dry. Wrap individually in foil and roast until tender when pierced – about 1-2 hrs (depending on size). Cool in the foil before peeling. Can be done up to 2 days ahead.
  2. To make the sauce, heat a small frying pan, then toss in the apples with the sugar and 1 tbsp water. Cover and cook until the apples are soft and mushy. Remove from the heat, add the vinegar and blitz to a purée using a hand blender or food processor. Stir in the horseradish and soured cream and season with salt.
  3. To serve, cut the beetroot into wedges, place in a bowl and mix with the sauce. Serve on a bed of watercress.

Recipe from Good Food magazine, December 2010

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Comments

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lgerasimova's picture

My friends loved this salad, I used 500g of beets. 5 stars

rebecca1july's picture
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My friend made this over the weekend from the easy food for a crowd spead page 102 December 2010 she said that all the recipes went together fantastically and would be great for an easy boxing day buffet which is healthy and mainly prepared ahead.

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