Roasted Vegetables with Horseradish Dressing

Ingredients:

• 4 Small Organic Beetroots, trimmed and peeled

• 2 Large Organic Potatoes, quartered

• 2 Small Organic Turnips, peeled and quartered

• 1⁄2 Bunch Organic Small Carrots, peeled

• 6 Organic Pearl Onions

• 12 Cloves Organic Garlic, unpeeled

• Olive Oil

• Salt and Pepper

• Fresh Parsley, chopped, to garnish

Horseradish Dressing:

• 1 Clove Organic Garlic, finely chopped

• 1 Tablespoon Horseradish Cream

• 1 Teaspoon Organic Mustard

• 2 Teaspoons Organic Red Wine Vinegar

• 1⁄4 Cup Organic Virgin Olive Oil

• Salt and Pepper

Directions:

1. Wrap the beetroot together in foil (like a package) and place in a 375 F oven for 20 minutes.

2. Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.

3. Place in the oven with the beetroot parcel and cook for 1 hour more, or until tender.

4. Cool the vegetables slightly, quarter the beetroot and toss all vegetables together gently, then serve on a platter with the dressing drizzled over, garnish with chopped fresh parsley.

5. Good with beef, lamb or oven roasted salmon.

Horseradish Cream Directions:

1. Combine garlic, horseradish, and mustard.

2. Gradually whisk in oil and vinegar.

3. Season to taste.