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Beetroot & horseradish purée
Serves 6
Easy
Prep:
This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionsliced
- 1 garlic clovesliced
- 4 large cooked beetrootdiced
- 1 tbsp balsamic vinegar
- 2 tbsp crème fraîche
- 1 tbsp freshly grated horseradish
Nutrition: per serving
- kcal106
- fat6g
- saturates2g
- carbs12g
- sugars10g
- fibre2g
- protein3g
- salt0.24glow
Method
step 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.
