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Beetroot remoulade recipe

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Remoulade is a mayonnaise-based French sauce, flavoured with lemon juice, various herbs, and spices, and often containing grated celeriac. Here's a vibrant and lighter twist featuring sweet and earthy beetroot that's still indulgently creamy and tangy. It's lovely served with fish as you would tartar sauce or with meats, but really you can enjoy this remoulade with whatever you fancy! See method

Serves 6 as a side
Takes 15 mins
99 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

450g trimmed and scrubbed raw organic beetroot
150ml soured cream
2 tbsp light mayonnaise
2 tsp horseradish sauce
2 tsp Dijon mustard
juice of 1 lemon
10g fresh dill, chopped

High in folic acid and a source of fibre

Each serving contains

Energy
410kj
99kcal 5%
Fat
7g 9%
Saturates
3g 17%
Sugars
6g 7%
Salt
0.4g 6%

of the reference intake
Carbohydrate 6.9g Protein 2.1g Fibre 2.2g

Method

Coarsely grate the beetroot into matchsticks.
Mix together the soured cream, mayonnaise, horseradish sauce, mustard, lemon juice and dill.
Stir the beetroot through the dressing and season to taste. Serve with fishcakes or schnitzel and lemon wedges.

See more Beetroot recipes