Beetroot Horseradish Condiment
Dollop onto roast beef, barbecued steak or use as a spread in open sandwiches.
15g (2 tbsp) very finely chopped onion
1 + 1/2 tsp lemon juice
1 tsp sugar
45ml (3 tbsp) sour cream
2 tsp prepared horseradish sauce
flaky sea salt
freshly ground black pepper
150g cooked beetroot (peeled and grated, use coarse microplane grater)
· Place onion, lemon juice, sugar, sour cream, horseradish sauce, salt and pepper into a small bowl. Stir well till combined and sour cream is smooth.
· Add beetroot and mix well. Serve immediately or store in refrigerator for up to 2 days. Serve at room temperature.