Warm salad of roasted root vegetables and watercress

Name: Warm salad of roasted root vegetables and watercress
Yield: Serves 4
Ingredients: 2 tablespoons creamed horseradish; juice of ½ lemon; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons runny honey; 1 bunch watercress; 150 g crème fraîche; 1 tablespoon Dijon mustard; 20 g butter; 30 ml light olive oil; 100 g precooked beetroot in own juice, cut into 2 cm cubes; freshly ground black pepper; 50 g purple sprouting or tenderstem broccoli; 50 g purple sprouting or tenderstem broccoli; 2 parsnips; 2 carrots; salt; 40 g walnuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Warm salads are a great way to start a meal during the winter months. This recipe will work with most winter vegetables. Try butternut squash, swede or celeriac - they will all be delicious. The horseradish dressing is also fantastic with roast beef. Precooked beetroot can be bought vacuum packed in its own juice from most supermarkets.

Ingredients

40 g walnuts
salt
50 g purple sprouting or tenderstem broccoli

Winter
Vegetarian
Gluten-free
Simple

Method

Preheat the oven to Gas Mark 3/160°C.
To make the horseradish dressing, mix together the crème fraîche, mustard and horseradish in a bowl, squeeze in the lemon juice and season to taste.
Place the walnuts on a baking tray and