Wednesday 9 March 2011

Beetroot with Wasabi Mayonnaise Recipe


Our home-grown beetroot usually gets roasted "Jamie Oliver" style, with balsamic vinegar and olive oil.  However, for a change, I really wanted to try a beetroot and horseradish recipe.  But since I don't normally have horseradish in my pantry, I decided to use wasabi instead.  And actually, the mustard flavours really complemented the sweetness of the beetroot! 

Serves 2 (as a side dish / starter / appetizer)

About 4 - 5 beetroots
1 teaspoon of wasabi paste
2 tablespoons of mayonnaise
sea salt
1 teaspoon chopped chives

Place washed beetroot in saucepan filled with water.  Bring to the boil and cook until beetroot are tender.  This should take anything between 20 - 40 minutes.  Drain beetroot and allow to cool.

Remove skin of beetroot by rubbing it off with your hands.  (You might want to wear gloves as they stain)

In a bowl, add the wasabi paste to mayonnaise and stir until fully combined.

Arrange the cooked beetroot onto a serving dish and season with sea salt.  Top off with the wasabi mayonnaise and some chopped chives.

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