Beetroot & Fresh Horseradish Remoulade
Ingredients:
4 medium size beetroot
150ml oil
1 tsp red wine vinegar
2 tblsp grated fresh horseradish
Method:
Roast beetroot whole in baking tray covered in foil in hot oven [200 C] until soft.
Allow to cool slightly, then remove peel & grate coarsely.
Peel and grate Fresh Horseradish ( worse than tear gas ;)
Add grated beetroot & mix thoroughly. Serve
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