Roasted Vegetables With Horseradish Dressing

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 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 vinegar
• 1/4 cup virgin olive oil
• salt and pepper

Recipe

• 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.