Roasted Beetroot with Horseradish Vinaigrette
Prep
Cook
Total
Yield 4 servings
You can serve this over rocket and can add cooked Green Lentils for a more substantial dish.
Ingredients
- 4-5 Beets, scrubbed and tops cut off
- 6 tablespoons Olive Oil
- 3 tablespoons Red Wine Vinegar
- 2 tablespoons grated fresh Horseradish Root
- tiny squeeze of Honey
- 1/2 teaspoon Dijon Mustard
- palmful of Capers, rinsed and drained
- Sea Salt and Pepper to taste
- chopped Parsley
Instructions
- Heat oven to 400f or 200c
- Put the Beets in a shallow ovenproof dish and fill with 2 inches of water
- Cover tightly with foil and cook for about an hour, until tender when pierced (you can cook ahead)
- Shake the dressing ingredients together (everything except the capers)
- When Beets are cool, with a plastic bag around your hand, massage the beets until the skin comes off easily, slice and arrange on a plate
- Sprinkle with dressing and capers and season with Sea Salt, Pepper and Parsley
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/roasted-beetroot-with-horseradish-vinaigrette/