Beetroot remoulade with buttermilk and horseradish

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

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

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.

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.

delicious. 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.
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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