Roasted Vegetables With Horseradish Dressing
Roasted Vegetables With Horseradish Dressing
Time: 1 hrs 50 mins
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
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.
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