- Cook Time: 30 mins
- Serving: 12 Persons
Nutrition facts (per portion)
- Calories: 171
- Carbohydrate Content: 21g
- Fat Content: 8g
- Fiber Content: 4g
- Protein Content: 4g
- Saturated Fat Content: 3g
- Sodium Content: 0.3g
- Sugar Content: 16g
Beetroot & squash salad with horseradish cream Recipe
Healthy Christmas side dish recipe for 12 people, takes only 45 mins; recipe has beetroot, red onion, butternut squash, red wine vinegar, brown sugar, olive oil, soured cream, horseradish, lemon and watercress.
Ingredients
- Olive Oil - 50ml olive oil
- Red Onion - 6 red onions
- Soured Cream - 175ml soured cream
- Beetroot - 1kg raw beetroot
- Lemon - juice 1 lemon
- Brown Sugar - 1 tbsp soft brown sugar
- Butternut Squash - 1 1/4 kg large butternut squash, peeled and deseeded
- Watercress - 85g watercress, large stalks removed
- Horseradish - 3 tbsp creamed horseradish
- Red Wine Vinegar - 2 tbsp red wine vinegar
Instructions
- 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.