- 1kg raw, unpeeled beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 apples, peeled and chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tbsp cider or red wine vinegar
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 6 tbsp freshly grated horseradish
- 4 tbsp soured cream
- 2 bunches watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
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.
To serve, cut the beetroot into wedges, place in a bowl and mix with the sauce. Serve on a bed of watercress.
If you’ve already got some ready-made horseradish sauce to hand, use it to make a speedy horseradish apple sauce. Mix 8 tbsp ready-made apple sauce with 4 tbsp horseradish sauce, 1 tbsp cider vinegar and 2 tbsp soured cream. Season to taste.