© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Sarah_Jayne
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 purée can be made up to a day ahead and heated in a pan or in the microwave.
2 tablespoons olive oil
1 large onion, sliced
1 garlic clove, sliced
4 large beetroots, diced
1 tablespoon balsamic vinegar
2 tablespoons crème fraîche or sour cream
1 tablespoon fresh horseradish, grated
Heat oil in a large pan and gently cook the onion and garlic for 10 minutes 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/sour cream. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve.