Roasted Vegetables with Horseradish Dressing
Ingredients:
4 Small Organic Beetroots, trimmed and peeled
2 Large Organic Potatoes, quartered
2 Small Organic Turnips, peeled and quartered
1⁄2 Bunch Organic Small Carrots, peeled
6 Organic Pearl Onions
12 Cloves Organic Garlic, unpeeled
Salt and Pepper
Fresh Parsley, chopped, to garnish
Horseradish Dressing:
1 Clove Organic Garlic, finely chopped
1 Tablespoon Horseradish Cream
1 Teaspoon Organic Mustard
2 Teaspoons Organic Red Wine Vinegar
1⁄4 Cup Organic Virgin Olive Oil
Salt and Pepper
Directions:
Wrap the beetroot together in foil (like a package) and place in a 375 F 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 beetroot parcel and cook for 1 hour more, or until tender.
Cool the vegetables slightly, quarter the beetroot and toss all vegetables together gently, then serve on a platter with the dressing drizzled over, garnish with chopped fresh parsley.
Good with beef, lamb or oven roasted salmon.
Horseradish Cream Directions:
Combine garlic, horseradish, and mustard.
Gradually whisk in oil and vinegar.
Season to taste.