Beetroot & Squash Salad with Horseradish Cream

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Cut the raw beetroot into wedges, wrap in foil or put in a roasting tin, and roast for about 45 minutes until tender when pierced.

2. While the beetroot roasts, cut the butternut squash into 3cm chunks and cut the red onions into thick wedges. Toss them with a little of the olive oil in a separate roasting tin.

3. Roast the squash and onions alongside the beetroot for about 30 to 35 minutes, until the squash is golden and soft and the onion edges are charred.

4. Whisk the red wine vinegar, soft brown sugar, remaining olive oil and lemon juice together in a small bowl until the sugar dissolves.

5. Peel the cooked beetroot once cool enough to handle, then cut it into wedges. Toss the beetroot, squash and onions together with most of the dressing while still warm.

6. Stir the creamed horseradish into the soured cream in a small bowl until evenly mixed to make the horseradish cream.

7. Arrange the watercress on a large platter, spoon the warm roasted vegetables over it, drizzle with the remaining dressing and serve with the horseradish cream alongside.