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  • 110minutes
  • 378calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small beetroots , trimmed and scrubbed

  2. 2 large potatoes , scrubbed and quartered

  3. 2 small turnips , peeled and quartered

  4. 1/2 bunch dutch baby carrots, trimmed and peeled

  5. 6 tiny onions

  6. 12 cloves garlic , unpeeled

  7. olive oil

  8. fresh parsley , chopped,to garnish

  9. 1 clove garlic , finely chopped

  10. 1 tablespoon horseradish cream

  11. 1 teaspoon mustard (I used lemon and dill)

  12. 2 teaspoons red wine vinegar

  13. 1/4 cup virgin olive oil

  14. salt and pepper

Instructions Jump to Ingredients ↑

  1. Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.

  2. Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.

  3. Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.

  4. Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.

  5. Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.

  6. Good with beef, lamb or oven roasted salmon.

  7. HORSERADISH CREAM:.

  8. Combine garlic, horseradish and mustard.

  9. Gradually whisk in oil and vinegar.

  10. Season to taste.

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