Beetroot salad with horseradish crème fraîche

Special equipment: A pressure cooker 

 

Ingredients Required

For the beetroot salad
480g/4 Beetroots, medium size, washed and trimmed
1 pinch Salt
1 litre Water
30g/½ Shallot, finely chopped
20g/2 tsp Balsamic vinegar, ideally 8 years old
45g/3 tbsp Extra virgin olive oil (*1)
15g/1 tbsp Water
4g/4 pinches Sea salt
1g/2 pinches Freshly ground black pepper

Cooking Method

For the crème fraîche dressing

100g crème fraîche 

10g/2tsp creamed horseradish sauce

1g/2 pinches sea salt

1 pinch cayenne pepper

2g/1 squeeze lemon juice

For serving

½ bunch dill, picked

 

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Planning ahead

The beetroot salad can be prepared up to a few hours in advance.

For the beetroot salad

In the pressure cooker, place the beetroots, a good pinch of salt and about 1 litre of water to reach the minimum fill mark. Cover with the lid and place on a high heat on pressure setting 2. Once the steam begins to rise out of the pressure valve, turn the hob down to its lowest setting and set your timer for 10 mins. After this time, remove from the heat and turn the valve to the release setting, wait until the steam dies down before you remove the lid. Check that the beetroots are cooked (*2), remove with a slotted spoon to a chopping board and wait for about an hour until they have cooled enough to handle. Using your hands (*3), gently rub the skin then remove it from the beetroots, cut into quarters and place in a large bowl. Mix with the remaining ingredients

For the crème fraîche dressing

In a bowl, mix the ingredients together, taste and adjust the seasoning, if required.

To serve

Arrange the beetroot salad in the centre of a large plate, spoon the horseradish crème fraÎche over or around and garnish with a few sprigs of dill.