Roasted Vegetables With Horseradish Dressing

Roasted Vegetables With Horseradish Dressing

Time: 1 hrs 50 mins


  • 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 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.
  • 8 Combine garlic, horseradish and mustard.
  • 9 Gradually whisk in oil and vinegar.
  • 10 Season to taste.

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