Beetroot, bacon & spring onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 with leftovers
Ingredients
- 900g cooked and peeled beetroot
- 1 bunch spring onions, sliced on the diagonal
- 100g cubetti di pancetta or diced streaky bacon rashers
- 1 tsp olive oil
- 200ml tub crème fraîche
- 2-3 tbsp freshly grated horseradish, or horseradish sauce from a jar
- juice ½ lemon
Method
- STEP 1
Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.
- STEP 2
To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.
