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
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Prep:15 mins
Cook:5 mins
- Easy
Nutrition per serving
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kcal 267
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fat 19g
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saturates 11g
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carbs 16g
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sugars 15g
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fibre 3g
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protein 8g
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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 aheadThis beetroot salad can be made the day before, chilled and then pulled out a few hours before serving
Method
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.
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.