Beetroot remoulade with buttermilk and horseradish

Name: Beetroot remoulade with buttermilk and horseradish
Yield: Serves 4 (as a side dish)
Cuisine: British recipes
Ingredients: 4 medium beetroot (about 450g), peeled; Zest and juice of 1 small lemon; 2 tbsp soured cream; 75ml buttermilk; ½ garlic clove, crushed; 3 tbsp freshly grated horseradish (or 4 tbsp ready-grated from a jar – avoid creamed horseradish sauce); Large bunch of celery leaves (see tips), or fresh dill

Portion size: Serves 4 (as a side dish)
Hands-on time 20 min
Difficulty: easy

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This simple beetroot remoulade with buttermilk and horseradish will add nutty flavours as a delicious side dish.

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Ingredients

4 medium beetroot (about 450g), peeled
Zest and juice of 1 small lemon
2 tbsp soured cream
75ml buttermilk
½ garlic clove, crushed
3 tbsp freshly grated horseradish (or 4 tbsp ready-grated from a jar – avoid creamed horseradish sauce)
Large bunch of celery leaves (see tips), or fresh dill

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Method

Finely julienne the beetroot (see tip) and squeeze over some of the lemon juice. In a bowl, whisk the soured cream and buttermilk, then stir in the garlic and horseradish. Season to taste. Shred the celery leaves or dill and sprinkle over the remoulade to serve.

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Nutrition

72kcals Calories
1.8g (1g saturated) Fat
3.6g Protein
10.7g (9.6g sugars) Carbs
4g Fibre
0.2g Salt

Quick wins & tips

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.

Cook smarter

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.

Beetroot remoulade with buttermilk and horseradish

Ingredients

Method

Nutrition

Quick wins & tips

Cook smarter

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