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Beetroot, bacon & spring onions

Contains pork – recipe is for non-Muslims only
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
  • Serves 6 with leftovers
  • Easy
  • Calories 267
  • Carbohydrates 16
  • Saturated Fat 11
  • Sugar 15
  • Protein 8
  • Fat 19
  • Fibre 3
  • Salt 1.29

Nutrition per serving

  • Calories 267
  • Carbohydrates 16
  • Saturated Fat 11
  • Sugar 15
  • Protein 8
  • Fat 19
  • Fibre 3
  • Salt 1.29

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

Tip

Get ahead
This beetroot salad can be made the day before, chilled and then pulled out a few hours before serving

Method

  1. 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.

  2. 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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