Beetroot lollipops with horseradish sauce

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Beetroot lollipops with horseradish sauce

Suitable for vegans
Category Miscellaneous
Serves 8
Preparation 20 mins
Cooking Note: Cooking times are not given as barbecue heat depends so much on amount of charcoal, position and draughts. You wil

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I used two different colours of beetroot and I tried both pre-cooked vacuum-packed and raw, to test the difference. Both worked well. Cut thick slices across the grain for best results. You can make the sauce a few hours before and just leave it, covered, in a cool place. If you want to use freshly grated horseradish, blanch it first unless you want a very pokey sauce. I used mild prepared horseradish and chives, but dill is also extremely good with the muskiness of the beets.
GO VEGAN: Swap the crème fraîche in the sauce for soya yogurt with a squeeze of lemon.


  • 500g beetroot, about tennis-ball size
  • 250g crème fraîche
  • 1 tbsp chopped chives
  • oil
  • 1 tbsp prepared horseradish
  • salt and white pepper


Stage 1

If the beetroots are raw, scrub and then parboil them for 15 minutes. Cut into 1cm slices and, laying them flat, push a lollipop stick or wooden skewer into each round. Brush with oil and then grill both sides.

Stage 2

Mix together the rest of the ingredients to make the horseradish sauce, seasoning well. Serve with the beetroot.


Beetroot lollipops with horseradish sauce


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 162g
  • Fat: 13.5g
  • Saturated fat: 6g
  • Protein: 2g
  • Carbohydrates: 7.5g
  • Sugars: 7g
  • Fibre: 2g
  • Salt: 1g

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