Beetroot & Squash Salad With Horseradish Cream
This recipe combines the earthy flavors of roasted beetroot, red onions, and butternut squash with a creamy horseradish sauce and peppery watercress. The vegetables are roasted until charred and tender, creating a colorful and satisfying dish that can be enjoyed warm or cold. Drizzle with the zesty horseradish cream for a delightful and flavorful finish.
— Constant Cookbook
Ingredients
- 1kg raw beetroot
- 6 red onions
- 1¼kg 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
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.
Cook Time
45M
Prep Time
PT30M
Yield
Serves 12
Nutrition
- Calories: 171 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.3 milligram of sodium
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