Name: Beetroot & squash salad with horseradish cream
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Cuisine: British
Ingredients: 1kg raw beetroot; 6 red onions; 1 ¼kg large butternut squash peeled and deseeded; 2 tbsp red wine vinegar; 1 tbsp soft brown sugar; 50ml olive oil; 175ml soured cream; 3 tbsp creamed horseradish; juice 1 lemon; 85g watercress large stalks removed

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Beetroot & squash salad with horseradish cream

Beetroot & squash salad with horseradish cream

John Torode

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Serves 12

Easy

Prep: 30 mins

Cook: 45 mins

A star rating of 4.9 out of 5.13 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg raw beetroot
6 red onions
1 ¼kg large butternut squash

peeled and deseeded
2 tbsp red wine vinegar
1 tbsp soft brown sugar
50ml olive oil

For the horseradish cream

175ml soured cream
3 tbsp creamed horseradish
juice 1 lemon
85g watercress

large stalks removed

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Nutrition: per serving

kcal171
fat8g
saturates3g
carbs21g
sugars16g
fibre4g
protein4g
salt0.3g

low

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.

Recipe from Good Food magazine, December 2012

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A star rating of 4.9 out of 5.13 ratings

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