5 - 6 Red, Ruby or Golden Beetroots

300g Baby tomatoes


Fresh Basil

2 tsp Hot horseradish sauce

4 tbsp Olive oil



Wash and peel the beetroot. Using a mandolin or peeler, slice into very thin slices, sprinkle with salt and set aside. 

Mix the olive oil with the horseradish and pour over the beetroot, leaving to soften for 5 minutes.

Add the baby tomatoes, and torn basil and serve.


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