Beetroot with Dill & Horseradish Cream
Introduction
Horseradish packs a punch and knocks back some of the inherent sweetness of beetroot.
Serves: 4-6
Ingredients
10 smallish beetroot
1 cup plain yoghurt
1½ Tbsp horseradish cream
2 Tbsp chopped dill
½ tsp salt
Freshly ground black pepper
Method
1 Trim and wash the beetroot, being careful not to nick the skin. Leave the tapering roots attached. Put beetroot in a saucepan, cover with cold water and bring to the boil. Reduce the heat, partially cover the pan with a lid and simmer gently until tender, about 40 minutes; to test, lift a beetroot out of the water using a slotted spoon and pinch the skin – if it wrinkles and peels away easily, it is ready. Drain and leave until cool.
2 Peel the beetroot, trim, slice and dice. Mix the yoghurt, horseradish cream and most of the dill in a bowl large enough to hold the beetroot. Add the beetroot, salt and plenty of freshly ground black pepper. Toss gently. Transfer to a serving bowl and sprinkle with a little dill before serving.
Recipe Notes
Dill is a tricky little devil. It looks so innocent, all soft fronds and sweet anise scent, but it packs a potent punch. Like chervil, dill has an aniseed taste, but it is more pungent and the flavour lingers. Use it sparingly unless you really love it, because it tends to overpower other flavours. It works well with oily fish such as salmon, cutting through the richness and adding a pleasing freshness. Try it also with cucumber, as a salad to go with fish, or with sour cream mixtures and in potato and beetroot salads. It keeps well for several days refrigerated in an unsealed plastic bag.
Dill
Harvesting your own dill seeds
