Beetroot & horseradish purée

Beetroot & horseradish purée

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(3 ratings)

Prep: 10 mins


Serves 6
This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal106
  • fat6g
  • saturates2g
  • carbs12g
  • sugars10g
  • fibre2g
  • protein3g
  • salt0.24g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, sliced
  • 4 large cooked beetroot, diced



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

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp crème fraîche
  • 1 tbsp freshly grated horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.



  1. Heat the oil in a large pan and gently cook the onion and garlic for 10 mins until soft. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve. The purée can be made up to a day ahead and heated in a pan or in the microwave.

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Comments, questions and tips

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9th Feb, 2011
@ Theresah: Take out the horseradish and it goes really well with Duck breast.
14th Aug, 2009
This is quite nice, but just doesnt seem to go with a dinner. Maybe because we're used to veg on our plate being green?
19th Jun, 2009
Very easy to make. I portioned this up to put in the freezer to take out whenever required. Great with roast beef and a side to many dishes. I made half without the horseradish and it was just as nice. Thanks!
12th Oct, 2014
Can this be bottled and kept? It sounds like it would make a nice Christmas present and I have a glut of beets that will go woody if I don't use them soon
goodfoodteam's picture
28th Oct, 2014
Hi there, thanks for your question. As this recipe contains crème fraîche it won't keep for long. Try a beetroot pickle instead if you want to keep it for a long time.
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