Beetroot, Onion and Soured Cream Salad

Name: Beetroot, Onion and Soured Cream Salad
Yield: Serves Four to Six
Ingredients: 1 teaspoon horseradish cream or horseradish sauce; 1 (142-ml/5-fl oz) carton soured cream; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 teaspoon horseradish cream or horseradish sauce; 1 teaspoon lemon juice; 3 or 4 spring onions, chopped; 675 g/1½ lb cooked beetroot; 1 mild Spanish onion, finely sliced

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 (142-ml/5-fl oz) carton soured cream
1 teaspoon

Gluten-free
Vegetarian

Method

Mix together the soured cream, the horseradish sauce and the lemon juice, and season with salt and plenty of pepper.

Slice the beetroot into a serving dish and as you do so sprinkle in the onion slices. Pour or spoon the sauce over the top. Sprinkle on the chopped spring onions.