Best Beetroot Horseradish Purée Recipes

BEETROOT & HORSERADISH PURéE

Beetroot & horseradish purée image

This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 106 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.24 milligram of sodium

BEETROOT & HORSERADISH PUREE

Beetroot & Horseradish Puree image

Beetroot and horseradish is such a yummy combination. This would be very nice with roast beef as either a condiment or a side. I am betting it would also be nice spread on a sandwich made with leftover roast beef. I found this recipe in the Christmas 2008 copy of BBC Good Food Magazine. The recipe says that the puree can be made up to a day ahead and heated in a pan or in the microwave.

Provided by Sarah_Jayne

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 large onion, sliced
1 garlic clove, sliced
4 large beetroots, diced
1 tablespoon balsamic vinegar
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon fresh horseradish, grated

Steps:

Heat oil in a large pan and gently cook the onion and garlic for 10 minutes 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 creme fraiche/sour cream.
Blitz with a hand blender, or tip into a food processor and blitz to a puree.
Stir in the grated horseradish and serve.

Nutrition Facts : Calories 83.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 6.8, Sodium 28.9, Carbohydrate 6.2, Fiber 1.1, Sugar 3.7, Protein 0.9