in Recipes

Beetroot vegetables with horseradish and leek

updated

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Ingredients for 4 servings:

  • 2 beetroots
  • olive oil
  • 1 stalk(s) leek
  • Balsamic vinegar
  • 2 tbsp horseradish, fresh or from the jar
  • salt and pepper
  • 1 cup of natural yogurt
  • Dill, chives or other herbs
  • 1 tbsp pumpkin seeds or sunflower seeds, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

also cold as a salad, versatile

Peel and coarsely grate the beetroot. Sauté in olive oil and deglaze with balsamic vinegar. Cover the pan. After about 10 minutes, add the sliced ​​leek, adding a little vegetable stock if desired. Stir in the horseradish and simmer for another 15-25 minutes, depending on the desired tenderness. Season with salt and pepper. Arrange the vegetables on plates and serve with a dollop of natural yogurt, fresh herbs, and the toasted seeds. This is a delicious side dish that also tastes great cold as a salad dressed with vinegar. Tip: For a sweeter touch, add grated apple or pear.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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