Salad dressings & dips
Beetroot & horseradish sauce
An easy to way to make a festive feast exceptional is with condiments and sauces. This recipe is no exception: a punchy sauce that combines the fiery heat of fresh horseradish with the earthy sweetness of beetroot.
Fresh horseradish is eye-wateringly good and brings an intense, clean blast of flavour that is an excellent complement to meat, roasted vegetables and smoked fish. Feel free to vary the amount of fresh horseradish in this recipe depending on how much you enjoy the taste.
Cook's notes
If making in advance, wait until the day of use before stirring in the crème fraîche.
Ingredients
- 600g beetroot
- 1 small red onion
- 3 garlic cloves
- 20ml balsamic vinegar
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 20g fresh horseradish
- 2 tbsp crème fraîche
Method
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Step 1
Bring a large saucepan of salted water to the boil. Add the beetroots, whole with their skins on. Boil until they are cooked through, approx. 35 minutes. Pour away the cooking water and allow them to cool enough for you to handle them, then slip the skins away using your hands.
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Step 2
Thinly dice the onion and finely chop the garlic. Add the onion and garlic to a frying pan with a glug of olive oil and cook on a low heat until softened. Roughly chop the beetroot and add it to the pan, followed by the balsamic vinegar, the dried herbs, the mustard and salt and pepper. Stir to combine then remove from the heat.
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Step 3
Allow to cool slightly and transfer to a food processor, alongside the grated horseradish and crème fraiche. Blitz until smooth, taste and add more seasoning or vinegar if required. Serve immediately or refrigerate for up to 3 days. If making in advance, wait until the day of serving to stir in the crème fraîche.