Beetroot & Horseradish Purée
Creamy Beetroot Horseradish Purée is a vibrant and velvety dish that transforms humble beetroots into a luxurious and flavorful purée with a touch of tanginess from balsamic vinegar. The creamy texture is achieved by adding crème fraîche and a hint of heat from freshly grated horseradish, making it a delightful accompaniment to a variety of dishes.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 large onion , sliced
- 1 garlic clove , sliced
- 4 large cooked beetroot , diced
- 1 tbsp balsamic vinegar
- 2 tbsp crème fraîche
- 1 tbsp freshly grated horseradish
Instructions
- Heat the oil in a large pan and gently cook the onion and garlic for 10 mins until soft. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve. The purée can be made up to a day ahead and heated in a pan or in the microwave.
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 106 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.24 milligram of sodium
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