Beetroot must be one of Poland’s favourite vegetables and I have written recipes about them previously – many of these are for salads.
Here is another recipes which I came across recently – raisins, apple, horseradish and a little soured cream is added to make a hot dish to serve with roast meats.
The original recipe used grated fresh horseradish – I have adapted it by using prepared horseradish sauce which I have in all the time.
Cooked beetroots are needed and these can be prepared in your favourite way – boiling, steaming or roasting.
700g of cooked beetroots
2 Bramley cooking apples
50g of raisins
1 tablespoon of butter
80mls of soured cream
2 – 3 tablespoons of horseradish sauce
Juice of 1 – 2 lemons
Salt & pepper
Put the raisins in a small bowl and pour boiling water over them and leave them to stand for about 30 minutes.
Coarse grate the cooked beetroots or use a blender.
Peel and core the apples and coarse grate them and pour some lemon juice on them.
In a deep frying pan gently melt the butter.
Add the grated apples and heat gently until they start to soften.
Add the grated beetroot, the raisins and water and continue to heat them together, stirring occasionally.
Add the horseradish sauce and the soured cream and mix well in, continue to heat for a couple of minutes.
Add more lemon juice, salt & pepper to taste.
You can put them in an oven proof dish in a low oven whilst you wait for other items to cook.
Served here with kotlety – breaded pork and boiled new potatoes.
If you have any left – they taste good cold as well!