Beetroot & squash salad with horseradish cream

• raw beetroot↗1kg kg
• red onions↗6
• large butternut squash↗1 ¼kg kg

  peeled and deseeded

• red wine vinegar↗2 tbsp tbsp
• soft brown sugar↗1 tbsp tbsp
• olive oil↗50ml ml
• soured cream↗175ml ml
• creamed horseradish↗3 tbsp tbsp
• juice 1 lemon
• watercress↗85g g

  large stalks removed

Step-by-step instructions

1. 1

   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.

2. 2

   To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.

3. 3

   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.