Roasted Vegetables With Horseradish Dressing

I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 4  small beetroots, trimmed and scrubbed
• 2  large potatoes, scrubbed and quartered
• 2  small turnips, peeled and quartered
• 1⁄2 bunch  dutch  baby carrots, trimmed and peeled
• 6  tiny onions
• 12  cloves garlic, unpeeled
•  olive oil
•  salt and pepper
•  fresh parsley, chopped,to garnish

• HORSERADISH DRESSING

• 1  clove garlic, finely chopped
• 1  tablespoon  horseradish cream
• 1  teaspoon mustard (I used lemon and dill)
• 2  teaspoons red wine vinegar
• 1⁄4 cup  virgin olive oil
•  salt and pepper

Directions

1. Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
2. Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
3. Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
4. Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
5. Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
6. Good with beef, lamb or oven roasted salmon.
7. HORSERADISH CREAM:
8. Combine garlic, horseradish and mustard.
9. Gradually whisk in oil and vinegar.
10. Season to taste.