Beetroot remoulade with buttermilk and horseradish

  • Published: 31 Dec 13
  • Updated: 18 Mar 24

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

  • Serves 4 (as a side dish)
  • Hands-on time 20 min
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Recipe from January 2014 Issue

Nutrition

 

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

delicious. tips

  1. 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.

  2. 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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