How to make Beetroot remoulade with buttermilk and horseradish ?

This simple beetroot remoulade with buttermilk and horseradish will add nutty flavours as a delicious side dish.

INGREDIENTS
4 medium beetroot (about 450g), peeled
Zest and juice of 1 small lemon
2 tbsp soured cream
75ml buttermilk
½ garlic clove, crushed
3 tbsp freshly grated horseradish (or 4 tbsp ready-grated from a jar – avoid creamed horseradish sauce)
Large bunch of celery leaves (see tips), or fresh dill

METHOD
01.Finely julienne the beetroot (see tip) and squeeze over some of the lemon juice. In a bowl, whisk the soured cream and buttermilk, then stir in the garlic and horseradish. Season to taste. Shred the celery leaves or dill and sprinkle over the remoulade to serve.