1. Heat oil in a large pan and gently cook the onion and garlic for 10 minutes until soft. 2. Add the beetroot and vinegar to the pan and cook down until sticky. 3. Take the pan off the heat, then stir in the creme fraiche/sour cream. 4. Blitz with a hand blender, or tip into a food processor and blitz to a puree. 5. Stir in the grated horseradish and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
