Roasted beets with watercress & horseradish apple sauce
If you’re after a superhealthy side dish, look no further than this low-fat salad, great as part of a buffet
- Prep:20 mins
- Serves 8
Nutrition per serving
- kcal 87
- fat 2g
- saturates 1g
- carbs 15g
- sugars 14g
- fibre 4g
- protein 3g
- salt 0.23g
- 1kg raw, unpeeled beetroot
- 2 apples, peeled and chopped
- 1 tbsp sugar
- 2 tbsp cider or red wine vinegar
- 6 tbsp freshly grated horseradish
- 4 tbsp soured cream
- 2 bunches watercress
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.