Name: Beetroot, bacon & spring onions
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 6 with leftovers
Cuisine: British
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

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Beetroot, bacon & spring onions

Beetroot, bacon & spring onions

Matt Tebbutt

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Serves 6 with leftovers

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

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Beetroot and horseradish work brilliantly with beef - serve alongside Matt's spiced beef recipe

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal267
fat19g
saturates11g
carbs16g
sugars15g
fibre3g
protein8g
salt1.29g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

GET AHEAD

This beetroot salad can be made the day before, chilled and then pulled out a few hours before serving

Recipe from Good Food magazine, December 2009

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