Warm Beetroot Salad with Horseradish Cream

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Contributed by: Tawyna Bahr

Serves: 6-8 as a side dish

Time: 1 hour

A delicious beetroot salad with a bit of a twist!
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$0.00
A delicious beetroot salad with a bit of a twist!
More Information >>

PRODUCT INFORMATION

Ingredients

8 medium beetroots
1/2 cup organic pine nuts
150ml crème fraiche
50 g horseradish root
1 lemon
1/2 bunch continental parsley
salt/pepper

method

  1. Preheat oven to 180 degress celsius.
  2. Wash and cut the stalks off beetroot. Wrap individually in foil and place in oven to bake for 45 minutes.
  3. When cooked, open each parcel and allow to cool down until easy to handle.
  4. Peel and quarter then sprinkle with sea salt.
  5. Place on a serving platter or salad bowl.
  6. Meanwhile, mix the crème fraiche, grated horseradish root and lemon together.
  7. Toast the pine nuts and set aside.
  8. Taste the dressing for seasoning and flavor balance. You may need to add some salt or more lemon juice.
  9. Assemble by randomly placing dollops of the dressing and sprinkle with toasted pine nuts and chopped parsley.
  10. You can also lightly cook fresh spinach, season the spinach with lemon juice and salt/papper then gently layer with the beetroot.
Gluten Free
Gluten Free
Vegan
Vegan
Egg Free
Egg Free
Paleo
Paleo
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

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