Beetroot salad with pickled stalks
Ingredients
- 500g bunch whole beetroot
- 45ml olive oil
- 200ml white wine vinegar
- 30g caster sugar
- 2 tsp coriander seeds
- 2 tbsp horseradish sauce
- 150ml soured cream
- 2 tsp honey
- 1 lemon, juiced
- 1 tbsp wholegrain mustard
- 5 mint sprigs, leaves picked and finely chopped
- 2 x 250g pouch cooked puy lentils
- hot smoked fish, to serve (optional)
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