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How To Cook Roast Beetroot with Horseradish Cream

How To Cook Roast Beetroot with Horseradish Cream

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Perfect topped with winter rocket alongside your Christmas roast beef or venison.


  1. Preheat oven to 180°c fan assisted or 200°c without a fan (gas 6).
  2. Toss the beetroots and garlic in the schmaltz and sprinkle with a little sea salt and thyme.
  3. Place in a deep roasting tin just large enough to hold the beetroots then cover tightly with foil.
  4. Roast for 1 hour or until the beets are tender when pierced with a skewer. Whilst still warm, peel the beets and slice into wedges, squeeze the garlic pulp into a small bowl and reserve.
  5. Whilst the beets are roasting make the sauce. Simply stir together the mustard, horseradish and crème fraiche together, season with sea salt, then fold through the garlic pulp just before serving.

Serving suggestion:

  • Perfect topped with winter rocket alongside roast beef or venison.

  • The Ingredients
  • • 600g Fresh beetroots (scrubbed, not peeled)
  • • 1 tbls. Schmaltz
  • • 3 cloves garlic unpeeled
  • • Sea salt to taste
  • • Few sprigs thyme
  • • 100g crème fraiche
  • • 30g horseradish cream
  • • 5g English mustard

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