Horseradish dressing gives this herbaceous beetroot salad the x-factor. From Ruth Pretty’s make-ahead Christmas lunch menu. 

Recipe: Ruth Pretty Photo: Carolyn Robertson

INGREDIENTS 

1.5kg medium beetroot, ends trimmed
1 bay leaf
1 sprig thyme
1 sprig sage
1 tablespoon white wine vinegar
1 tablespoon sugar
½ teaspoon salt
Salt and pepper to taste
12 stoned green olives
12 stoned black olives
1 punnet cherry tomatoes, halved
12—24 basil leaves
Horseradish Dressing (recipe follows)

METHOD

Place the beetroot, bay leaf, thyme, sage, vinegar, sugar and ½ teaspoon salt into a pot. Cover with water and bring to the boil, then reduce to a simmer for 45 minutes or until tender.
When cool, peel and cut the beetroot into wedges and sprinkle with salt and pepper. Pile on a serving platter and scatter with the olives (cut in half horizontally if large), tomatoes and basil leaves. Drizzle with Horseradish Dressing. Serves 8

Horseradish Dressing

In a bowl, place 1 tablespoon white wine vinegar, 3 tablespoons prepared horseradish sauce,  ½ teaspoon flaky sea salt and ⅛ teaspoon freshly ground pepper. Whisk to combine then continue whisking while slowly adding 8 tablespoons extra virgin olive oil.

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