Baked beetroot with horseradish crème fraîche & spring onions

Baked beetroot with horseradish crème fraîche & spring onions

Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

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Serves: 6

3 medium raw beetroots, washed (One could substitute cooked beetroot for this dish, which also reheats well.)

3tbsp crème fraîche

3tsp horseradish

2 spring onions, sliced

2tbsp chopped chives

salt and pepper

For families around the Weald, settling down together to enjoy a succulent roasted turkey on Christmas Day is the highlight of the culinary calender. But why stick to the traditional format year after year? Creative caterer Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

  1. Pre-heat the oven to 180°C
  2. Wrap each beetroot in foil, place in a roasting tin and bake for 90 minutes, or until cooked.
  3. Leave to cool, then peel and slice the beetroot.
  4. Mix the crème fraîche and horseradish together, stir in the spring onion and chives and season.
  5. Spoon over the beetroot and pop into a hot oven for 10 minutes in order to heat through.

Based in Kent, Juliet's Catering creates innovative, creative and individually designed menus for a range of events including weddings, charity balls, dinner or drinks parties and social occasions. To find out more, visit www.julietscatering.co.uk or call 01797 270347.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Main Courses