Baby beets and beet greens in horseradish salsa

Baby beets and beet greens in horseradish salsa

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Adding a little red colour to your day is always uplifting. If you’re unable to find fresh horseradish, search for a good-quality horseradish in the jar.

Ingredients

Quantity Ingredient
500g baby beetroots, with leaves intact
sea salt
250g plain yoghurt
4 cm knob horseradish, finely chopped
or 1 tablespoon horseradish paste
1 lemon, freshly juiced
1 orange, finely zested
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
freshly ground black pepper
1 tablespoon coriander leaves

Method

  1. Remove the green leaves from the beetroots and soak them in water. Scrub the beetroots and place in a saucepan. Cover with water, add a pinch of sea salt and bring to the boil over high heat. Reduce the heat to medium and simmer for 20 minutes, or until the beetroots are tender when pierced with a knife. Drain in a colander and allow to cool. Carefully remove the skins under cold running water and cut the beetroots into quarters. Set aside.
  2. Wash the beet greens well, remove any hard stems and blanch in a saucepan of boiling water for 3–4 minutes, or until tender. Refresh immediately under cold running water, then drain again and set aside.
  3. Put the yoghurt in a food processor with the horseradish, lemon juice, orange zest, oil, cumin, 1/4 teaspoon sea salt and a pinch of freshly ground black pepper. Process to make a smooth purée.
  4. Put the beetroots and greens in a bowl and toss through the yoghurt dressing to coat. Serve warm, topped with the coriander leaves.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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