Beetroot Squash Salad With Horseradish Cream Food

BEETROOT & SQUASH SALAD WITH HORSERADISH CREAM

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel the beetroot and cut each into 8 wedges. Cut the onions and butternut squash into roughly the same size. Spread out in a large roasting tin. Mix the vinegar and sugar until dissolved, then whisk in the oil. Pour over the vegetables, toss and roast for 40-45 mins until charred and soft, stirring halfway through cooking.
• To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.
• To serve, put the roasted veg in a large bowl or on a platter, followed by the watercress, then drizzle over the horseradish cream. Serve warm or cold.

BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
• Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
• Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING

Steps:

• Preheat oven to 375.
• Wash and trim beets, but do not peel.
• Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
• Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
• Let cool, then peel and thinly slice the beets.
• Refrigerate until serving.
• Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
• Refrigerate until serving.
• To serve, slice onion into thin rings, divide lettuce among serving plates.
• Top with beet slices and onion rings and drizzle with dressing.
• Sprinkle dill on top.

SOUR CREAM AND HORSERADISH BEET SALAD

Steps:

• Cook beets in boiling water 35-40 minutes until tender (or buy diced pre-cooked, then you can forget steps 2 and 3).
• Drain and rinse under cold running water to cool.
• Peel and dice.
• Combine next 5 ingredients in a serving bowl.
• Add beets and mix gently but well.
• Refrigerate 1-2 hours.
• Serve sprinkled with parsley or dill.

SMOKED MACKEREL & BEETROOT SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins - if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.
• Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.

HORSERADISH BEET SALAD

Steps:

• In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.