I love beetroot and last year began using raw beetroot a lot in my cooking, especially in sweet dishes.
I nearly fooled most of the children but they did catch on eventually.
However it can sometimes be a bit of a faff using raw beetroot so when Haywards asked me to write a recipe using their sliced beetroot I had to think hard.
Personally I think this is a meal in itself, however if you want it to go further and use it as a side dish then it goes beautifully with smoked mackerel. The saltiness of the pancetta (you could use chopped bacon instead) is a perfect match for the tangy sweet beetroot and the horseradish dressing adds some creaminess with a kick.
Unusually for me, this is not a quick recipe but the mini sautéed potatoes could be replaced with some waxy new potatoes if you are in a hurry. This is just as good cold as warm, I do love a cold potato and I also love all-in-one meals too!
For more Beetroot recipe inspiration head to Haywards.
- 500g potatoes, peeled and cubed
- 140g diced pancetta (or chopped bacon)
- 1 onion, cut into chunks
- 150g pickled beetroot
- 35g salad leaves
- Fresh thyme
- 2 tbsp sour cream
- 1 tsp creamed horseradish
- 2tbsp olive oil
- Parboil the potatoes in boiling water for 5 minutes
- Drain and put to one side
- Dry fry the pancetta in a large frying pan until crispy then remove using a slotted spoon and put in a bowl
- Add the olive oil to the frying pan and heat until hot
- Add the potatoes to the pan and cook for approximately 20 minutes turning frequently to ensure that all sides are brown and crispy. Add some thyme leaves to the potatoes near the end of cooking
- While the potatoes are cooking mix the sour cream and creamed horseradish together in a bowl
- Once the potatoes are cooked remove from the pan and let them drain on some kitchen paper to remove some of the excess oil.
- Add the onion to the frying pan and cook gently until cooked through and soft, add some more thyme leaves during the cooking process
- Slice the beetroot into strips and once the onion is cooked add to the pan with the pancetta and mix well
- Remove from the heat
- Season the potatoes
- Place salad leaves on a plate and top with the potatoes and the beetroot mixture
- Drizzle the horseradish dressing over the salad and eat!
I could eat this anytime and I think it is perfect on its own but if you prefer something a bit ‘meatier’ then smoked mackerel works with all the flavours.
Disclosure: In collaboration with Haywards
It looks so yummy!
Thanks very much 😀
Oooh yummy! This is my kind of salad, mmmm! x
It’s those moreish flavours isn’t it. x
sounds Delish and looks fab. Love the new look x
Thanks very much Susan, it was lovely I have to admit. 😀 And thank you! X
Looks yummy, something i will have to try in the summer!
Thank you. 🙂