- 1kg raw beetroot
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 6 red onions
- 1¼kg large butternut squash, peeled and deseeded
- 2 tbsp red wine vinegar
- 1 tbsp soft brown sugar
- 50ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the horseradish cream
- 175ml soured cream
- 3 tbsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 85g watercress, large stalks removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.
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.