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Beetroot with horseradish cream
Ingredients
600g (1lb 5oz) cooked beetroot, trimmed
For the horseradish cream
100ml (3½fl oz) soured cream
50ml (2fl oz) milk
3tbsp horseradish sauce
Juice of 1 lemon
2tbsp chopped fresh flat-leaf parsley
A simple dish with zing
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Method
1 Cut the beetroot into thick slices or wedges and place in a serving dish.
2 In a small bowl, whisk together the soured cream, milk, horseradish sauce and lemon juice; season. Drizzle the beetroot with half of the
cream and sprinkle the parsley on top. Serve the remaining horseradish cream on the side.
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