Roasted Vegetables With Horseradish Dressing

Recipe by JustJanS
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    small beetroots, trimmed and scrubbed
  • 2
    large potatoes, scrubbed and quartered
  • 2
    small turnips, peeled and quartered
  • 12
    bunch dutch baby carrots, trimmed and peeled
  • 6
    tiny onions
  • 12
    cloves garlic, unpeeled
  • 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
  • 14
    cup virgin olive oil
  • salt and pepper

DIRECTIONS

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