Beetroot with Horseradish

Preparation

1. 01

   Bring to the boil and simmer over medium heat.

   Wash the beetroot and cover with water in a large saucepan. Add the vinegar, sugar and salt.

2. 02

   Step 02

   Drain the beetroot, rinse briefly under cold water and peel off the skin with your hands or a knife. Then slice or dice.

3. 03

   Lightly warm the double cream, then stir in the horseradish and leave to infuse for 5 minutes.

   Finely grate the peeled horseradish. Lightly warm the double cream in a small saucepan (do not boil), stir in the grated horseradish, vinegar and sugar, and leave to infuse briefly.

4. 04

   Toss in butter over medium heat.

   Melt the butter in a frying pan and gently toss the beetroot slices in it over medium heat for 3–4 minutes until lightly glossy. Season with salt.

5. 05

   Step 05

   Arrange the tossed beetroot on a warmed serving plate and pour the horseradish sauce over or serve it on the side.