Beetroot, bacon & spring onions

Beetroot, bacon & spring onions

  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 with leftovers

Beetroot and horseradish work brilliantly with beef - serve alongside Matt's spiced beef recipe

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal267
fat19g
saturates11g
carbs16g
sugars15g
fibre3g
protein8g
low insalt1.29g
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Ingredients

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.

RECIPE TIPS
GET AHEAD

This beetroot salad can be made the day before, chilled and then pulled out a few hours before serving

Recipe from Good Food magazine, December 2009

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    Overall rating

    Rating: 5 out of 5.1 rating

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