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