Roasted beets with watercress & horseradish apple sauce

Roasted beets with watercress & horseradish apple sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 2 hrs

Easy

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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal87
  • fat2g
  • saturates1g
  • carbs15g
  • sugars14g
  • fibre4g
  • protein3g
  • salt0.23g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg raw, unpeeled beetroot
    Beetroot

    Beetroot

    beat-root

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

  • 2 apples, peeled and chopped
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp cider or red wine vinegar
    Cider

    Cider

    si-der

    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
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lgerasimova
25th Nov, 2013
My friends loved this salad, I used 500g of beets. 5 stars
rebecca1july
24th Nov, 2010
5.05
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.