The Greeks and Romans only cooked the leaves and the Victorians used the vivid purple root as a hair rinse, but today beetroot is better known as an essential ingredient in the Russian soup, Bortsch, and a colourful addition to salads. It is also pickles very successfully. In this recipe, the beets are filled with a hot, tangy horseradish sauce. Serve with rich meat dishes, duck and game.
Serves 4 - 6
· bunch of six beetroot
· 1 x 150 gr pot of Greek-style Natural Yoghurt
· 10 ml (2 tbsp) creamed horseradish
· 2,5 ml (1/2 tsp) Dijon mustard
· salt and freshly ground black pepper
|1. Twist off beetroot tops, then trim root tips and rinse carefully. Cover with water, bring to the boil and simmer, covered, for approximately 1 hour or until tender.|
|2. Combine the yoghurt, horseradish, mustard and seasoning.|
|3. Drain and peel the beetroot when cool enough to handle.|
|4. Cut into quarters and fill the centres with the sauce. Serve immediately garnished with chopped chives.|
Microwaving is a good way of saving valuable cooking time. Prepare the beetroot as above. Place in a dish with 150 ml (1/4 pint) of water. Cover and cook on high for 15 - 20 minutes or until tender, turning the beetroot every 5 minutes. Leave to stand for 5 minutes, then continue as above.
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