Beetroot Puree with Horseradish

Beetroot Puree with Horseradish


10 people made this

About this recipe: This is a wonderful way of getting beetroots into your diet. It's a simple, yet colourful side dish packed full of flavour. Keep the skin on the beetroots if you wish.

Marc Boyer

Serves: 6 

  • 8 medium beetroots
  • 70g unsalted butter
  • 125ml whipping cream
  • 1 teaspoon caster sugar
  • 2 teaspoons lemon juice
  • 3 tablespoons horseradish
  • salt and pepper to taste

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Trim, wash, peel and dice the beetroots. Place in a medium saucepan with enough water to cover. Bring to the boil, reduce heat and simmer until beetroots are tender. Drain.
  2. Place beetroots in a liquidiser or food processor. Add the butter, cream, sugar, lemon juice, horseradish and salt and pepper. Puree until smooth and strain puree through a sieve into saucepan.
  3. Gently reheat over very low heat, stirring frequently to prevent it from sticking to the bottom of the pan. Spoon the puree onto serving plates and garnish with a sprig of dill and a few pink peppercorns.

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