Beetroot & squash salad with horseradish cream

Directions

1. 1
   Heat oven to 200C/180C fan/gas
2. 2
   Peel the beetroot and cut each into 8 wedges.
3. 3
   Cut the onions and butternut squash into roughly the same size.
4. 4
   Spread out in a large roasting tin.
5. 5
   Mix the vinegar and sugar until dissolved, then whisk in the oil.
6. 6
   Pour over the vegetables, toss and roast for 40-45 mins until charred and soft, stirring halfway through cooking.
7. 7
   To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.
8. 8
   To serve, put the roasted veg in a large bowl or on a platter, followed by the watercress, then drizzle over the horseradish cream.
9. 9
   Serve warm or cold.