Beetroot fritters with horseradish cream and spinach and walnut salad

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes
  • Serves:2


    2 raw beetroots (about 100g each)
    160g essential Waitrose frozen broad beans
    4 tbsp essential Waitrose Greek style yogurt
    1 tbsp Bay Tree hot horseradish
    ½ tbsp extra virgin olive oil
    ½ tbsp red wine vinegar
    2 essential Waitrose salad onions, finely sliced
    ½ tsp ground cumin
    2 tbsp chopped fresh dill, plus extra to serve
    4 tbsp plain flour
    2 large eggs, beaten
    2 tbsp olive oil
    ½ x 115g pack baby spinach
    10g walnuts, toasted and roughly chopped


    1. Grate the beetroots (wear rubber gloves if possible). Squeeze out as much liquid as you can, then put on a plate lined with 2 layers of kitchen paper. Set aside.

    2. Cook the beans in simmering water for 2-3 minutes, until tender. Drain and refresh in cold water. Pinch out of their skins, if liked; set aside. Mix together the yogurt and horseradish; season. Whisk together the extra virgin olive oil and vinegar into an emulsion; season. Set both aside.

    3. Put the salad onion, cumin, dill and beetroot in a bowl. Sprinkle over the flour, season, mix well, then stir in the eggs. Heat the olive oil in a large frying pan and dollop 6 spoonfuls of the mixture into the pan (cook in batches, if needed). Fry for 2-3 minutes on each side; drain on kitchen paper. Put the spinach, beans and nuts in a bowl and toss through the dressing. Divide the fritters and salad between 2 plates, scatter with dill and serve with the horseradish cream.

    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

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