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.
Beetroot & squash salad with horseradish cream
Course: Healthy Christmas side dish
Servings
12
servings
Prep time
30 mins
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
Directions
- 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.
