Provencal style recipe: cooked with less tomato and a more pronounced flavour of herbs.
Delicious as an accompaniment or can be used as the base for a recipe.
It’s a magnificent duo combining the sweetness of beetroot with the strength of horseradish, with a lovely texture and a bit of bite for an original twist at aperitif time. Good with late harvest wine or pink champagne. For cooking, you may like to pair it with game meat or poultry.