Roasted beets with watercress & horseradish apple sauce

Roasted beets with watercress & horseradish apple sauce

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(1 ratings)

Prep: 20 mins Cook: 2 hrs


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
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  • 1kg raw, unpeeled beetroot



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

  • 2 apples, peeled and chopped



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

  • 1 tbsp sugar



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

  • 2 tbsp cider or red wine vinegar



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 6 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.


  • 4 tbsp soured cream
  • 2 bunches watercress



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


  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.

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Comments, questions and tips

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25th Nov, 2013
My friends loved this salad, I used 500g of beets. 5 stars
24th Nov, 2010
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.
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