Beetroot, bacon & spring onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 with leftovers
Skip to ingredients
- 900g cooked and peeled beetroot
- 1 bunch spring onionssliced on the diagonal
- 100g cubetti di pancettaor diced streaky bacon rashers
- 1 tsp olive oil
- 200ml tub crème fraîche
- 2-3 tbsp freshly grated horseradishor horseradish sauce from a jar
- juice ½ lemon
Nutrition: per serving
- kcal267
- fat19g
- saturates11g
- carbs16g
- sugars15g
- fibre3g
- protein8g
- salt1.29glow
Method
step 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.
step 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.
