Everyone’s got a jar of horseradish at the back of the fridge, waiting for a roast. However, if you see it going off, here’s the perfect way to use it up. Beetroot’s earthy sweet and vibrant flavour is the best accompaniment. Beetroot are packed full of vitamins, minerals and protective antioxidants demonstrated by their beautiful colour.
This recipe is very easy to prepare and also very cheap. It’s adapted from Hugh Fearnley-Whittingstall’s excellent River Cottage Veg Every Day book. I didn’t have a kilo of beetroot so halved the recipe and added some carrots instead that were fresh from our North Aston veggie box.
Take 250g of fresh beetroot and 250g carrots. Scrub them clean, slice into chunks, then place them in roasting tin with a few cloves of garlic, some thyme, salt and pepper and a drizzle of olive oil. Pour in a glass of water to keep everything moist when baking. Cover with foil and roast for 40 minutes to an hour on gas mark 6. Once cooked through and cooled, remove the skins of the beetroot.
Now blend the vegetables with a pint of chicken or vegetable stock. I make mine from leftover roast chicken bones, but Alders butchers will sell you some bones for £1 – much better than shop bought stock. Blend everything together until smooth and then gently reheat in saucepan. You may need to add more water if the soups is too thick. Mix a tbsp of horseradish sauce with a tbsp of natural yoghurt and stir into the soup before eating. Hearty, warming and beautifully pink!
Stock = £1
Beetroot = 90p
Carrots = 30p
Garlic & herbs = 10p
Horseradish and yog – 20p
Total = £2.50 for 4 (63p per portion)