Piquant Beetroot

Written by Sarah Bird on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

1 lb (675g) cooked beetroot
oz (15g) butter
5-6 fl oz (140-175ml) cream
1-2 tsp finely chopped chives
A generous sprinkling of sugar (if required)
A few drops of freshly squeezed lemon juice or wine vinegar (optional)
Salt and (freshly ground) pepper

Cooking Instructions

Peel the beetroot (wear rubber gloves for this operation if you are vain!) then chop the beetroot flesh into cubes. Melt the butter in a non-stick saute pan and add the beetroot. Toss and add the lemon juice and cream and allow to bubble for a few minutes. Add the chives and season with salt, pepper and sugar. Add more lemon juice or sugar to taste.

Serve immediately.

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Sarah Bird

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