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
Method
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.
