One of my biggest food weaknesses has always been condiments. Whether it’s ketchup, mayo, sweet chili sauce, barbeque sauce….I could go on forever! One of my favourites though has to be horseradish, the creamy sauce that packs an almost wasabi-like punch. However I’m always disappointed to see that store bought sauces contain some sort of dairy product, making it off the menu for anyone vegan! So I wanted to remedy this injustice and create something fresh and unusual, using raw horseradish root to make a sauce-like dressing that’s perfect drizzled over crunchy beetroot and toasted walnuts. If you can’t get hold of horseradish root, you could try using wasabi paste instead, adding and tasting as you go along.
- 2 inch piece of horseradish root
- 1 tbsp creamed coconut
- Juice of ½ a lemon
- 3 tbsp water
- Salt & Pepper
- 3 beetroots
- A small handful of walnuts
- 2 tbsp parsley
- 1 tbsp olive oil
To make the dressing, finely grate the horseradish root and add to a small bowl. Add the creamed coconut, lemon juice, water and salt & pepper, and mash everything together until you get a smooth sauce-like consistency. Season to taste (adding a little more water if it’s too thick).
Wash and peel the beetroots, then slice very thinly using a mandolin or sharp knife. Roughly chop the walnuts, and toast in a frying pan on a medium heat for 5 min. Once they start to brown and smell gloriously nutty, remove to a plate to let them cool. Then finely chop the parsley.
To assemble, arrange the beetroot slices on a platter or shallow dish, then drizzle over the dressing and sprinkle over the walnuts & parsley. Drizzle with a little olive oil, sprinkle over a little seasoning, and voila!