Name: Roasted Baby Beets with Horseradish and Sour Cream Dressing
Prep time: 5 min
Cook time: 15 min
Yield: Makes 4
Ingredients: 2 x 450g cans Wattie's Baby Beetroot; 1 small red onion, sliced; 2 Tbsp olive oil; 2 small sprigs rosemary; 150g pottle sour cream; 2 Tbsp prepared horseradish; ½ tsp finely chopped fresh rosemary

Try this quick and easy side dish with your favourite winter roast! The Wattie's Baby Beetroot and horseradish dressing are such a delightful combo.

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Makes 4

Prep Time 5 minutes

Cook Time 15 minutes

Easy

Ingredients

2 x 450g cans Wattie's Baby Beetroot

1 small red onion, sliced

2 Tbsp olive oil

2 small sprigs rosemary

150g pottle sour cream

2 Tbsp prepared horseradish

½ tsp finely chopped fresh rosemary

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Baby Beetroot

Wattie's Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke's Bay and harvested at their tender best.

Method

Step 1

Preheat the oven to 180°C (fan bake). Drain Wattie's Baby Beetroot. Pat beetroot dry with paper towels. Place in a small roasting tray with red onion. Toss through olive oil and add a couple of sprigs of rosemary. Roast for 15 minutes, until onion is soft and beetroot glazed. Set aside to cool.

Step 2

Mix sour cream, horseradish and rosemary together. Season with freshly ground black pepper.

Step 3

Serve dressing with roasted baby beets with a roast or grilled steak and salad greens.