Beetroot & horseradish purée
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Beetroot & horseradish purée

By Barney Desmazery

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

  • Prep:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 106
  • fat 6g
  • saturates 2g
  • carbs 12g
  • sugars 10g
  • fibre 2g
  • protein 3g
  • salt 0.24g

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 garlic clove, sliced
  • 4 large cooked beetroot, diced
  • 1 tbsp balsamic vinegar
  • 2 tbsp crème fraîche
  • 1 tbsp freshly grated horseradish

Method

  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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