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Golden Beetroot Remoulade

October 18, 2018 By All That I'm Eating 14 Comments

Beetroot has to be one of my favourite root vegetables. I love all the different colours you can get and a recent addition to my veg box was a bunch of golden beetroot. At first I thought about boiling it and mixing it with white wine vinegar and some spices. Then I got to thinking about proper comfort food and a golden beetroot remoulade would be the perfect finishing touch to a rather traditional dinner. A fantastically earthy alternative to using celeriac.

golden beetroot remoulade

ingredients

You will need (for a good bowlful of remoulade, enough for dinner and leftovers for the next day):

  • 2-3 medium golden beetroot, peeled and grated
  • 3 heaped tbsp good quality mayonnaise
  • 1 tbsp plain yoghurt
  • 1 tbsp Dijon mustard
  • Juice 1/2 lemon
  • Small handful parsley, roughly chopped
  • Salt and pepper

method

Squeeze any excess moisture from the beetroot. Luckily with golden beetroot there are no purple stains to clean off of your hands and the rest of the kitchen when you’re done!

In a bowl mix together the mayonnaise, yoghurt, mustard, lemon juice, parsley and seasoning. Stir everything together well and then add the grated beetroot.

It is important to use a good quality mayonnaise for this for two reasons: firstly, it’s the base of the remoulade so you want it to taste excellent and secondly, you want it to be good and thick otherwise your finished remoulade might be a bit runny. No one wants runny remoulade.

beetroot remoulade with herby potatoes and ham

I served my remoulade with some steamed new potatoes which had been covered in butter and fresh herbs, a little rocket salad and some delicious honey roast ham from the local butcher. A little update, or my version of, something that I know my grandparents would enjoy immensely. Simple flavours with a little pepperiness from the rocket, punch from the mustard, sweetness from the beetroot and freshness from the herbs. I can also confirm that beetroot remoulade makes a fantastic addition to a cheese sandwich; preferably one with very strong, crumbly cheddar.

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Filed Under: Autumn, Beetroot, Dinner, Ham, Herbs, Horseradish & Mustard, Mayonnaise, October, Parsley, Quick Recipes, Recipes By Month, Seasons, Vegetables, Yoghurt Tagged With: Beetroot, dinner, recipe

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Comments

  1. Evelyne says

    October 18, 2018 at 16:09

    I love remoulade but usually do it with celeriac, great idea with golden beetroot!

    Reply
  2. angiesrecipes says

    October 19, 2018 at 04:21

    We adore remoulade, even the plain one tastes GREAT. Love the idea of using this gorgeous winter root veggie in it.

    Reply
  3. Karen (Back Road Journal) says

    October 19, 2018 at 12:12

    We enjoy remoulade made with celeriac and I really like your idea of using golden beets as a substitute.

    Reply
  4. heather (delicious not gorgeous) says

    October 20, 2018 at 21:15

    this sounds like such a tasty side dish – especially since there’s dijon involved (:

    Reply
  5. David says

    October 21, 2018 at 00:31

    What a great idea to use the golden beets instead of celeriac! How fun and healthy!

    Reply
    • Caroline Taylor says

      October 22, 2018 at 09:30

      They are delicious, you could use half celeriac, half beetroot if you wanted!

      Reply
  6. Alida says

    October 21, 2018 at 18:20

    This looks really good and it is something I have never tried yet!

    Reply
  7. Ron says

    October 22, 2018 at 13:22

    This is a win-win recipe for us over here, as we love beets and remoulades. I think this will go well with some nice fried fish.

    Reply
    • All That I'm Eating says

      October 29, 2018 at 15:34

      It would be great with some smoked fish especially.

      Reply
  8. Laura says

    October 22, 2018 at 16:53

    I’ve never grated a beet – can’t believe it’s never occurred to me! What a nice idea this is, Caroline! If the red beet didn’t stain everything it touches, I’d be tempted to make a multi-color remounted! Thanks for the idea!

    Reply
    • All That I'm Eating says

      October 29, 2018 at 15:33

      It does stain a little but if you wear gloves you could definitely give it a try!

      Reply
  9. Ashley says

    October 24, 2018 at 01:36

    Love the idea of the golden beets in here! I never use them raw but I’ll definitely have to try them your way : )

    Reply
    • All That I'm Eating says

      October 29, 2018 at 15:33

      They are fantastic raw, the purple ones will leak out more colour than the yellow ones so use gloves if you’re using purple beetroot!

      Reply
  10. grace says

    October 25, 2018 at 17:39

    that’s a meal full of great flavors and textures! this is one way i might actually be able to enjoy beets!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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