Photo: Anna Pelzer
Beetroot & squash salad with horseradish cream
10 ingredients
30 min + 45 min
Serves 12
openrecipes
A rustic and warm root vegetable salad with creamy dressing and lots of healthy watercress leaves - great for a buffet
Estimated Nutrition (whole recipe, rough)
282
Calories
3g
Protein
19g
Fat
27g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Beetroot | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes