A rustic and warm root vegetable salad with creamy dressing and lots of healthy watercress leaves – great for a buffet
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
For the horseradish cream
- 175ml soured cream
- 3 tbsp creamed horseradish
- juice 1 lemon
- 85g watercress, large stalks removed
Method
-
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.