Beetroot, Bacon & Spring Onions
This vibrant beetroot salad is dressed to impress with a zesty crème fraîche dressing, enhanced with the fiery kick of horseradish. Tossed with crispy pancetta and fresh spring onions, this dish adds color and flavor to any table. Perfect for serving as a refreshing side or a light main course.
— Constant Cookbook
Ingredients
- 900g cooked and peeled beetroot
- 1 bunch spring onions , sliced on the diagonal
- 100g cubetti di pancetta or diced streaky bacon rashers
- 1 tsp olive oil
- 200ml tub crème fraîche
- 2-3 tbsp freshly grated horseradish , or horseradish sauce from a jar
- juice ½ lemon
Instructions
- Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.
- To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 6 with leftovers
Nutrition
- Calories: 267 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.29 milligram of sodium
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