Polish Beetroot

Polish Beetroot

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Servings: 6
Calories: 108


  • 1 3/4 lb cooked beetroot beet
  • 1 small onion
  • 1/2 oz butter or margarine
  • 2 tbsp plain flour All purpose
  • 5 1/3 oz natural yoghurt
  • 2 tbsp finely grated horseradish
  • salt and pepper
  • sugar optional

for the garnish

  • 1 tbsp chopped parsley


  • Peel and grate the beetroot and skin and finely chop or grate the onion.
  • Melt the fat in a saucepan and fry the onion gently for about 5 minutes.
  • Stir in the flour and cook gently for 1 minute, stirring all the time.
  • Draw off the heat and gradually stir in the yoghurt.
  • Return to the heat, and bring to the boil, stirring all the time, until the sauce thickens.
  • Add the beetroot and horseradish and heat thoroughly.
  • Season to taste, and add sugar to taste, if liked.
  • Serve hot, garnished with the parsley.
Calories: 108 kcal
Carbohydrates: 18 g
Protein: 4 g
Fat: 3g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 154 mg
Potassium: 515 mg
Fiber: 4 g
Sugar: 11 g
Vitamin A: 184 IU
Vitamin C: 10 mg
Calcium: 61 mg
Iron: 1 mg
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