Ingredients
Method
1.Preheat oven to 200°C.
2.Combine beetroot and half the oil in a small baking dish. Roast about 45 minutes or until tender. When cool enough to handle, peel beetroot, then chop coarsely.
3.Meanwhile, to make dressing, combine horseradish cream, juice and remaining oil in a small bowl. Season to taste.
4.Place beetroot and half the dressing in a medium bowl. Toss gently to combine. Top with cheese, drizzle with remaining dressing and sprinkle with parsley.
Use gloves when peeling beetroot, as the juice can stain your hands.
Note
