Sweet, earthy beetroots combined with the sharp creaminess of soured cream are a good route to the pleasure sensations in the brain. Chopped apples can be included for a bit of extra crunch. The horseradish gives a nice kick but is entirely optional.
Serves 4
- 300g/10oz beetroots, washed
- 200ml/7fl oz soured cream
- 1 tbsp cider vinegar
- 2 tbsp finely chopped chives
- a pinch of grated horseradish (optional)
- sea salt and freshly ground black pepper
Do not cut the ends off the beetroots before you cook them as this will cause them to bleed. Boil or steam the beetroot whole until soft – 40–60 minutes depending on their size.
Once cooked, run the beets under cold water or sit them in iced water until cool. Trim them and slip off their skins – beware, you will get bright pink fingers! Cut the beetroot into bite-sized pieces and put in a salad bowl.
Once the beetroots are thoroughly cool, stir in the soured cream, cider vinegar, chives and horseradish, if using, and season with salt and pepper.
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