Roasted Vegetables With Horseradish Dressing

Name: Roasted Vegetables With Horseradish Dressing
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4 serving(s)
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; 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

(5)

Recipe by JustJanS

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.

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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
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

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.