Beetroot Puree with Horseradish

    35 min

    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.

    16 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    really great. i boiled the beets in their skins to retain max flavor. after boiling, the skins slide right off.  -  14 Nov 2004  (Review from Allrecipes US | Canada)


    Remember, when working with beets, they stain big time -- I use latex gloves when handling them and never cut them on a wooden cutting board -- use a plastic one or paper plates  -  13 Mar 2007  (Review from Allrecipes US | Canada)


    zingy, and easy.. if you like beets, great side dish, the crowds loved it, great way to get some colour on the plate..  -  25 Oct 2002  (Review from Allrecipes US | Canada)