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Roasted Vegetables With Horseradish Dressing

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“I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.”
1hr 50mins

Ingredients Nutrition

  • 4 small beetroots, trimmed and scrubbed
  • 2 large potatoes, scrubbed and quartered
  • 2 small turnips, peeled and quartered
  • 12 bunch dutch baby carrots, trimmed and peeled
  • 6 tiny onions
  • 12 cloves garlic, unpeeled
  • olive oil
  • salt and pepper
  • fresh parsley, chopped,to garnish
  • 1 clove garlic, finely chopped
  • 1 tablespoon horseradish cream
  • 1 teaspoon mustard (I used lemon and dill)
  • 2 teaspoons red wine vinegar
  • 14 cup virgin olive oil
  • salt and pepper


  1. Wrap the beetroot together in foil (like a package) and place in a 190c 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 beeroot parcel and cook for 1 hour more, or until tender.
  4. Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
  5. Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
  6. Good with beef, lamb or oven roasted salmon.
  8. Combine garlic, horseradish and mustard.
  9. Gradually whisk in oil and vinegar.
  10. Season to taste.

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