Ingredients
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4 small beetroots, trimmed and scrubbed
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2 large potatoes, scrubbed and quartered
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2 small turnips, peeled and quartered
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1/2 bunch dutch baby carrots, trimmed and peeled
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12 cloves garlic, unpeeled
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olive oil
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salt and pepper
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fresh parsley, chopped,to garnish
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1 clove garlic, finely chopped
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1 tablespoon horseradish cream
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1 teaspoon mustard (I used lemon and dill)
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2 teaspoons red wine vinegar
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1/4 cup virgin olive oil
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6 tiny onions
Instructions
- Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
- Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
- Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
- Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
- Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
- Good with beef, lamb or oven roasted salmon.
- HORSERADISH CREAM:
- Combine garlic, horseradish and mustard.
- Gradually whisk in oil and vinegar.
- Season to taste.