Beetroot, bacon & spring onions

• cooked and peeled beetroot900g 900g
• bunch spring onions↗1 1

  sliced on the diagonal

• cubetti di pancetta100g 100g

  or diced streaky bacon rashers

• olive oil↗1 tsp 1 tsp
• tub crème fraîche200ml 200ml
• freshly grated horseradish2-3 tbsp 2-3 tbsp

  or horseradish sauce from a jar

• lemon↗juice ½ juice ½

Step-by-step instructions

1. 1

   Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.

2. 2

   To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.