If you’ve already got some ready-made
horseradish sauce to hand, use it to
make a speedy horseradish apple
sauce. Mix 8 tbsp ready-made apple
sauce with 4 tbsp horseradish sauce,
1 tbsp cider vinegar and 2 tbsp soured
cream. Season to taste.
Heat oven to 200C/180C fan/gas 6. If
your beetroot comes with leafy tops, cut
them down, making sure you leave about
3cm stalk intact. Leave the beets whole,
then carefully wash and pat dry. Wrap
individually in foil and roast until tender
when pierced – about 1-2 hrs (depending
on size). Cool in the foil before peeling.
Can be done up to 2 days ahead.
To make the sauce, heat a small frying
pan, then toss in the apples with the
sugar and 1 tbsp water. Cover and cook
until the apples are soft and mushy.
Remove from the heat, add the vinegar
and blitz to a purée using a hand blender
or food processor. Stir in the horseradish
and soured cream and season with salt.
To serve, cut the beetroot into wedges,
place in a bowl and mix with the sauce.
Serve on a bed of watercress.