Serves 4
Ingredients
- 8 raw beetroot (about 1kg/2lb 4oz), trimmed but not peeled
- 2 rosemary sprigs
- 4 tbsp extra-virgin olive oil
- 1 tsp cider vinegar
- 1kg (2lb 4oz) large white potatoes (such as Maris Piper or King Edward), peeled
- 200ml (7fl oz) whole milk
- 100g (5½oz) unsalted butter, plus 1 large knob for toasting the oats
- 2–3 tbsp creamed horseradish
- 3 tbsp jumbo oats
- 1 garlic clove, bashed
- 4 thyme sprigs, leaves stripped
- 1 small handful of flat-leaf parsley, leaves picked
- 1 small handful of fennel tops, if available
- Sea salt and freshly ground black pepper
Method
Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
Place the beetroot in a roasting tin with the rosemary, half the olive oil and plenty of salt and pepper. Pop the tin in the oven and cook the beetroot for about 1 hour, or until they are very soft – they should take the point
of a knife with ease. Remove the tray from the oven and allow to cool a little. Once cool enough to handle, tear up the beetroot into rough pieces, then trickle them with a further 1 tablespoon of the olive oil and the cider vinegar, and season with salt and pepper. Tumble together.
While the beetroot are roasting, cut the potatoes into equal-sized pieces no smaller than a golf ball. Place in a large pan, cover with salted water and bring to the boil. Simmer the potatoes for about 15–20 minutes, until they are really tender, then drain and return them to the pan to allow them to steam for 5 minutes.
Heat the milk, unsalted butter and horseradish together in a small pan over a medium heat until the butter has melted and the mixture is just about to simmer. Begin mashing the potatoes, then gradually add the hot milk and butter mixture. Continue to mash until well combined and the mash is smooth and light with no lumps. Season with salt and set aside to keep warm.
Pop the knob of butter into a small pan set over a low heat. When it’s bubbling away, scatter in the oats and add the bashed garlic clove and thyme leaves and season with some salt and pepper. Toast the oats, stirring regularly, for 5–6 minutes, or until they are golden and fragrant.
To serve, divide the horseradish mash between four warmed plates or spoon it out over a large serving platter. Top with the roasted and dressed beetroot and sprinkle over the toasted oats and parsley leaves, and the fennel tops, if using. Trickle with the remaining olive oil before bringing to the table.
