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BOILED BEETROOT & THEIR GREENS WITH A HORSERADISH DRESSING
(from Madhur Jaffrey’s World Vegetarian) Ingredients
3 good sized beetroot, boiled and peeled
225g trimmed beetroot greens
4 tbsp olive oil
2 tsp red wine vinegar
2 tsp prepared horseradish
Salt to taste
1 small glove of garlic, crushed Method
- Cut the beetroot in half, lengthways, then cut across into 7mm thick slices
- Bring a large pan of water to the boil. Drop in the beet greens and boil for about 12 minutes, or until they are just tender. Drain.
- Mix together the ingredients for the dressing. Combine the beetroot slices and greens in a shallow serving dish and pour over the dressing. Mix gently.
- Serve warm, at room temperature or chilled.