Beetroot, bacon & spring onions
Recipe information
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Cooking:
15 min.
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Servings per container:
-
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Source:
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Ingredients for - Beetroot, bacon & spring onions

1. 900g cooked and peeled beetroot -
2. 1 bunch spring onions , sliced on the diagonal -
3. 100g cubetti di pancetta or diced streaky bacon rashers -
4. 1 tsp olive oil -
5. 200ml tub crème fraîche -
6. 2-3 tbsp freshly grated horseradish , or horseradish sauce from a jar -
7. juice ½ lemon -

How to cook deliciously - Beetroot, bacon & spring onions

1. Stage

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. Stage

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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