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Roasted Baby Beets with Horseradish and Sour Cream Dressing
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Roasted Baby Beets with Horseradish and Sour Cream Dressing

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.

Makes 4
Prep Time 5 minutes
Cook Time 15 minutes
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 x 450g cans Wattie's Baby Beetroot
1 small red onion, sliced
2 Tbsp olive oil
2 small sprigs rosemary
150 g pottle sour cream
2 Tbsp prepared horseradish
½ tsp finely chopped fresh rosemary
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