BEETROOT & SQUASH SALAD WITH HORSERADISH CREAM

Beetroot & squash salad with horseradish cream image

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

Provided by John Torode

Time 1h15m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 171 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium