Place the cooked beetroot into a food processor and blend roughly.
Add a little olive oil, the horseradish cream (or a little freshly grated horseradish), salt and pepper. Blend a further 20 seconds.3. Heat the olive oil and butter in a frying pan and add the snapper pieces once the butter is nut brown.
Cook the fish for 2 minutes on each side and set aside to rest.
To serve, stack the fish pieces on a plate and add freshly ground pepper. Place a heaped tbsp of beetroot purée to one side and finish with a slice of lemon.
