Roasted roots with avocado, horseradish and lemon dip

Roasted roots with avocado, horseradish and lemon dip

By
From
How to Cook Healthily
Serves
2-3
Photographer
Issy Croker

This is a great dish for sharing that can be eaten as a snack or play the lead role in a salad.

Ingredients

Quantity Ingredient
2 parsnips
1 large sweet potato
1 beetroot
1/2 small swede
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon garlic granules
1/2 teaspoon dried mixed herbs
sea salt
black pepper

For the dip

Quantity Ingredient
1 large, very ripe avocado
1 lemon, juice
2 teaspoons hot horseradish sauce

Method

  1. Preheat the oven to 180°C.
  2. Peel all the vegetables, cut them into similar-sized wedges and place in a roasting tray. Drizzle over the oil and balsamic vinegar and sprinkle over the garlic granules, mixed herbs and some salt and pepper. Toss together to mix.
  3. Roast for about 30 minutes until soft, with the edges turning nicely crispy and golden; keep an eye on them as ovens vary.
  4. Meanwhile, scoop the avocado flesh into a blender. Add the lemon juice, horseradish sauce and some salt and pepper, and process to form a smooth dip. Serve with the roasted veg.

Note

  • Roasting and baking

    Good fats

    Perfect as a side
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