Beetroot, bacon & spring onions
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Beetroot, bacon & spring onions

By Matt Tebbutt

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
  • Easy

Nutrition per serving

  • kcal 267
  • fat 19g
  • saturates 11g
  • carbs 16g
  • sugars 15g
  • fibre 3g
  • protein 8g
  • salt 1.29g

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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