Instructions

1. Finely chop the onion and garlic.
2. Heat the oil in a pan and gently sauté the onion and garlic.
3. Dice the beetroot and add to the onion. Add the balsamic vinegar and cook until the vinegar is absorbed and beets are slightly sticky.
4. Take off the heat, add the crème faiche (if used), then using a hand-held blender whiz until you get a textured mash. Mix in the horseradish and season with salt and pepper to your liking.
5. Serve warm or cold.