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Beetroot & squash salad with horseradish cream

Beetroot & squash salad with horseradish cream

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A star rating of 4.9 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

A rustic and warm root vegetable salad with creamy dressing and lots of healthy watercress leaves - great for a buffet

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal171
fat8g
saturates3g
carbs21g
sugars16g
fibre4g
protein4g
low insalt0.3g
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Ingredients

For the horseradish cream

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Peel the beetroot and cut each into 8 wedges. Cut the onions and butternut squash into roughly the same size. Spread out in a large roasting tin. Mix the vinegar and sugar until dissolved, then whisk in the oil. Pour over the vegetables, toss and roast for 40-45 mins until charred and soft, stirring halfway through cooking.

  • STEP 2

    To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.

  • STEP 3

    To serve, put the roasted veg in a large bowl or on a platter, followed by the watercress, then drizzle over the horseradish cream. Serve warm or cold.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

A star rating of 4.9 out of 5.9 ratings
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