Beetroot & Horseradish Puree |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Beetroot and horseradish is such a yummy combination. This would be very nice with roast beef as either a condiment or a side. I am betting it would also be nice spread on a sandwich made with leftover roast beef. I found this recipe in the Christmas 2008 copy of BBC Good Food Magazine. The recipe says that the puree can be made up to a day ahead and heated in a pan or in the microwave. Ingredients:
2 tablespoons olive oil |
1 large onion, sliced |
1 garlic clove, sliced |
4 large beetroots, diced |
1 tablespoon balsamic vinegar |
2 tablespoons creme fraiche or 2 tablespoons sour cream |
1 tablespoon fresh horseradish, grated |
Directions:
1. Heat oil in a large pan and gently cook the onion and garlic for 10 minutes until soft.
2. Add the beetroot and vinegar to the pan and cook down until sticky.
3. Take the pan off the heat, then stir in the creme fraiche/sour cream.
4. Blitz with a hand blender, or tip into a food processor and blitz to a puree.
5. Stir in the grated horseradish and serve.
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