Name: Roasted beets with watercress & horseradish apple sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8
Cuisine: British
Ingredients: 1kg raw, unpeeled beetroot; 2 apples peeled and chopped; 1 tbsp sugar; 2 tbsp cider or red wine vinegar; 6 tbsp freshly grated horseradish; 4 tbsp soured cream; 2 bunches watercress

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Roasted beets with watercress & horseradish apple sauce

Roasted beets with watercress & horseradish apple sauce

Maria Elia

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Serves 8

Easy

Prep: 20 mins

Cook: 2 hrs

A star rating of 5 out of 5.1 ratingRate

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If you're after a superhealthy side dish, look no further than this low-fat salad, great as part of a buffet

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg raw, unpeeled beetroot
2 apples

peeled and chopped
1 tbsp sugar
2 tbsp cider

or red wine vinegar
6 tbsp freshly grated horseradish
4 tbsp soured cream
2 bunches watercress

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Nutrition: per serving

kcal87
fat2g
saturates1g
carbs15g
sugars14g
fibre4g
protein3g
salt0.23g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. If your beetroot comes with leafy tops, cut them down, making sure you leave about 3cm stalk intact. Leave the beets whole, then carefully wash and pat dry. Wrap individually in foil and roast until tender when pierced – about 1-2 hrs (depending on size). Cool in the foil before peeling. Can be done up to 2 days ahead.
step 2

To make the sauce, heat a small frying pan, then toss in the apples with the sugar and 1 tbsp water. Cover and cook until the apples are soft and mushy. Remove from the heat, add the vinegar and blitz to a purée using a hand blender or food processor. Stir in the horseradish and soured cream and season with salt.
step 3

To serve, cut the beetroot into wedges, place in a bowl and mix with the sauce. Serve on a bed of watercress.

RECIPE TIPS

CHEAT

If you’ve already got some ready-made horseradish sauce to hand, use it to make a speedy horseradish apple sauce. Mix 8 tbsp ready-made apple sauce with 4 tbsp horseradish sauce, 1 tbsp cider vinegar and 2 tbsp soured cream. Season to taste.

Recipe from Good Food magazine, December 2010

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