Beetroot with horseradish cream
Sweet and tasty with a dramatic appearance. Roasted beetroot can also be used.
4 medium beetroot, washed
½ cup lite sour cream
1-2 Tbsp prepared horseradish cream
1 Tbsp chopped chives
Place beetroot in saucepan, cover with water and bring to the boil. Reduce heat and simmer for 20-30 minutes or until tender. Cool, and remove skin.
Mix sour cream and horseradish cream together.
Make a deep cross-shaped slice into each beetroot and place in a serving dish.
Pour the horseradish mixture over, sprinkle with chives and serve.
Note: Trim but do not remove all the top of the beetroot.
Variation: Microwaved beetroot
Arrange beetroot in a microwave-proof dish.
Add 2-3 cm water, cover and microwave on high power for 10-12 minutes or until beetroot is tender. Stand for 4 minutes until cool, remove skin and follow recipe above.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.2g|