Beetroot & squash salad with horseradish cream

Recipe Name: Beetroot & squash salad with horseradish cream
Food Element: 1kg raw beetroot 6 red onions 1kg 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	Cooking Process: Heat oven to 200C/180C aficionado/gas 6. Peel the beetroot and scuff each into 8 wedges. Cut the onions and butternut squash into nearly the same size. Spread out in a large roasting tin. Mix the vinegar and sugar until dissolved, subsequently feel unwell in the oil. Pour plus the vegetables, throw and roast for 40-45 mins until charred and soft, taking place halfway through cooking. To make the horseradish cream, union together the soured cream, horseradish, lemon juice and some seasoning. To serve, put the roasted veg in a large bowl or harshly a platter, followed by the watercress, plus drizzle anew the horseradish cream. Serve hot or cool.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.