Roast Parsnip and Beetroot Salad with Horseradish Cream

beetroot
  • 2 bunches beetroot, rinsed and quartered
  • 2-3 parsnips, quartered
  • 2 tablespoons olive oil
  • ½ cup walnuts
  • salt and pepper

 

Horseradish Cream

  • 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