Beetroot and horseradish confit
Photo by Annabel Langbein Media
The earthy flavours of this pretty side dish are fabulous with salmon, beef or pork, or in sandwiches. It will keep in the fridge for more than a week and reheats well.
- Peel and grate beetroot and place in a pot with all remaining ingredients except horseradish. Season with salt and ground black pepper to taste. Simmer, stirring occasionally, until the liquids have fully evaporated and beetroot is glossy and tender (about 15 minutes).
- Remove from the heat and, when cool, mix in the horseradish. Serve at room temperature.
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