Beetroot & Horseradish Cream
Ingredients
- Medium cooked beetroot.
- 2 tbsp horseradish sauce.
- 2 tbsp natural yoghurt or crème fraiche.
Method
- Grate or finely chop the beetroot.
- Place in an ovenproof dish and mix in the horseradish and yoghurt or crème fraiche.
- Cover with foil and place in a medium oven for 15 minutes to warm through.
- Serve with any meat and poultry.
Beetroot Seed 'Boltardy'
A bolt-resistant variety of beetroot which produces deep red roots with a sweet flavour. Very popular for early sowings.
Available Now
Supplied as a packet of approximately 100 seeds.
Beetroot Seed 'Burpees Golden'
A Victorian variety that produces sweet, tasty orange-yellow coloured roots that don't bleed or stain. Particularly tasty when harvested as baby beets.
Available Now
Supplied as a packet of approximately 90 seeds.
Beetroot Seed 'Chioggia'
The stunning red and white rings of these beets make them perfect to brighten up any dish, easy to grow and harvest.
Available Now
Supplied as a packet of approximately 100 seeds.
Horseradish Plant
The English favourite! Harvest roots in the Winter to make your own Horseradish sauce. The later it is harvested the hotter it will be!
Available Now
Supplied as a pot grown plant grown in a 7cm pot.
Beetroot Plant 'Boltardy'
A deliciously sweet beetroot which is easy to grow. Very nutritious! You can either harvest as baby beetroot or allow to grow larger for roasting.
Available from APPROXIMATELY late March / early April
Supplied as compost blocks each containing approximately four plantlets .
