Roasted Vegetables With Horseradish Dressing Recipe

Name: Roasted Vegetables With Horseradish Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

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.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetables With Horseradish Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetables With Horseradish Dressing

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