- 2 bunches beetroot, rinsed and quartered
- 2-3 parsnips, quartered
- 2 tablespoons olive oil
- ½ cup walnuts
- salt and pepper
- 125ml pure cream
- 125ml mayonnaise
- 4 tbsp fresh horseradish, freshly grated
- fresh pepper
Preheat oven to 180 degrees
Place beetroot in a small roasting dish and drizzle with 1 tablespoon olive oil and salt and pepper. Bake for 30-40 minutes
Toss together the remaining olive oil and parsnips with salt and pepper to taste. Bake for 20-25 minutes, until tender.
Place roasted beetroots and parsnips in a serving dish and crumble the walnuts over the top.
- Toss through some fresh baby spinach and drizzle with horseradish cream to serve.
For the Horseradish Cream
- Whip cream to soft peaks and fold gently through mayonnaise.
Add fresh horseradish and fold gently through. Finish with a good grind of fresh pepper.
recipe by Paige Redford