Beetroot remoulade with buttermilk and horseradish
- Published: 31 Dec 13
- Updated: 9 Oct 24
This simple beetroot remoulade with buttermilk and horseradish will add nutty flavours as a delicious side dish.
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Serves 4 (as a side dish)
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Hands-on time 20 min
Ingredients
- 4 medium beetroot (about 450g), peeled
- Zest and juice of 1 small lemon
- 2 tbsp soured cream
- 75ml buttermilk
- ½ garlic clove, crushed
- 3 tbsp freshly grated horseradish (or 4 tbsp ready-grated from a jar – avoid creamed horseradish sauce)
- Large bunch of celery leaves (see tips), or fresh dill
Method
- Finely julienne the beetroot (see tip) and squeeze over some of the lemon juice. In a bowl, whisk the soured cream and buttermilk, then stir in the garlic and horseradish. Season to taste. Shred the celery leaves or dill and sprinkle over the remoulade to serve.
- Recipe from January 2014 Issue
Nutrition
- Calories
- 72kcals
- Fat
- 1.8g (1g saturated)
- Protein
- 3.6g
- Carbohydrates
- 10.7g (9.6g sugars)
- Fibre
- 4g
- Salt
- 0.2g
delicious. tips
This is great with smoked duck, cured iberico ham or homemade soda bread. Try it with the potato scotch eggs too.
Look for celery stalks with a good sprouting of leaves – the leaves have an intense celery flavour that goes perfectly with the nutty beetroot.To julienne a beetroot by hand, cut in half then, resting it on its flat side, slice again into half-moons. Slice each section into thin matchsticks.
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