Roasted Vegetables With Horseradish Dressing |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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. 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 |
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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