| Beetroot Salad in Cream Sauce |
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1 1/2 lbs cooked beetroot (canned is OK, nut not pickled)
1 1/2 fl oz heavy cream
Juice of 1/2 lemon
1 tsp fairly hot mustard (not American)
Chopped parsley and chive to taste
Salt and pepper
1 1/2 fl oz heavy cream
Juice of 1/2 lemon
1 tsp fairly hot mustard (not American)
Chopped parsley and chive to taste
Salt and pepper
Peel (if using fresh veg) and cube the beets.
Prepare the sauce by blending the cream, lemon juice and mustard.
Season with the salt, pepper and herbs.
Toss the beets in the sauce and serve.
Prepare the sauce by blending the cream, lemon juice and mustard.
Season with the salt, pepper and herbs.
Toss the beets in the sauce and serve.
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printed on: September 5, 2010 |