Beetroot, bacon & spring onions
Beetroot and horseradish work brilliantly with beef - serve alongside Matt's spiced beef recipe
- Prep: 15 mins
Cook: 5 mins
- Serves 6 with leftovers
- Easy
Ingredients
- 900g cooked and peeled beetroot
- 1 bunch spring onions, sliced on the diagonal
- 100g cubetti di pancetta or diced streaky bacon rashers
- 1 tsp olive oil
- 200ml tub crème fraîche
- 2-3 tbsp freshly grated horseradish, or horseradish sauce from a jar
- juice ½ lemon
Get ahead
This beetroot salad can be made the day before, chilled
and then pulled out a few hours
before serving
Method
-
Cut the beetroot into quarters and toss
in a serving bowl with the spring onions.
Fry the pancetta or bacon in a little oil
until just golden. Remove from the heat
and immediately tip over the beetroot.
At this point the dish can either be
served or chilled. If making ahead,
remove 1 hr or so ahead of time.
-
To serve, mix the crème fraîche with
the freshly grated horseradish, lemon
juice and seasoning. Taste and adjust
to be as fiery as you like. Spoon a little
of the dressing over the beetroot and
serve the rest on the side.
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