Beetroot remoulade with buttermilk and horseradish
- January 2014
- Serves 4 (as a side dish)
- Hands-on time 20 min
This simple beetroot remoulade with buttermilk and horseradish will add nutty flavours as a delicious side dish.
- 1.8g (1g saturated)
- 10.7g (9.6g sugars)
This is great with smoked duck, cured iberico ham or homemade soda bread. Try it with the potato scotch eggs too.
Look for celery stalks with a good sprouting of leaves – the leaves have an intense celery flavour that goes perfectly with the nutty beetroot.
To julienne a beetroot by hand, cut in half then, resting it on its flat side, slice again into half-moons. Slice each section into thin matchsticks.
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