Beetroot purée with honey & sherry vinegar

Beetroot purée with honey & sherry vinegar

Use this sweet little side dish for hearty game. The crème fraiche adds a smooth texture to the honey roasted beetroot...

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Cooking time:

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Serves: 6

6 medium beetroot, washed and cut into wedges

2 tbsp olive oil

1 tbsp honey

1tbsp sherry vinegar

2 tbsp crème fraîche

salt

pepper

  1. Preheat the oven to 180°C.
  2. Bake the beetroot wedges in a parchment lined roasting tin with the olive oil, salt and pepper, and cover with foil. This usually takes an hour, or until they’re soft.
  3. Purée the cooked beetroot with the honey and sherry vinegar and taste for seasoning, and then stir through the crème fraîche. This can be prepared in advance and reheated.
  4. Serve with roasted partridge, guinea fowl or chicken.

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