- 900g cooked and peeled beetroot
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 bunch spring onions, sliced on the diagonal
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g cubetti di pancetta or diced streaky bacon rashers
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200ml tub crème fraîche
- 2-3 tbsp freshly grated horseradish, or horseradish sauce from a jar
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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.
Get aheadThis beetroot salad can be made the day before, chilled and then pulled out a few hours before serving