Home > Recipes > Beetroot remoulade with buttermilk and horseradish

Beetroot remoulade with buttermilk and horseradish

Name: Beetroot remoulade with buttermilk and horseradish
Yield: Serves 4 (as a side dish)
Cuisine: British recipes
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

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.

Easy
January 2014

Test kitchen approved

Serves 4 (as a side dish)
Hands-on time 20 min

This simple beetroot remoulade with buttermilk and horseradish will add nutty flavours as a delicious side dish.

Nutrition: per serving

Calories: 72kcals
Fat: 1.8g (1g saturated)
Protein: 3.6g
Carbohydrates: 10.7g (9.6g sugars)
Fibre: 4g
Salt: 0.2g

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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

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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

Nutrition: per serving

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.