(From a WAITROSE leaflet - Back to your roots)

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.

Beetroot with horseradish

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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