Roast Beet Salad - cooking recipe

Ingredients

4 None beets, trimmed, washed and dried
None None olive oil cooking spray
1 1/4 lbs sweet potatoes, peeled, roughly chopped
2 None medium red onions, cut into wedges
2 cloves garlic, finely chopped
2 tbsp vegetable or olive oil
2 tbsp horseradish cream
1/2 cup sour cream
2 tsp lemon juice
2 tsp finely chopped dill
3 cups baby spinach leaves

Preparation

Preheat oven to 350\u00b0F. Spray beets with oil. Wrap each beet in foil. Place on a baking tray. Roast 1 hour or until tender. Cool. Peel, then cut into wedges.
In a large roasting pan, combine sweet potatoes, onion and garlic. Drizzle with oil. Season with salt and pepper and toss to combine. Roast, turning once, for 25-30 mins or until tender.
Combine horseradish cream, sour cream, lemon juice and dill in a small bowl. Season with salt and pepper.
Arrange spinach, beets and sweet potato mixture on a serving plate. Serve with horseradish cream mixture.