Roasted Root Vegetables with Horseradish Cream

For the vegetables

5 beets, skin on but leaves removed
6 lg carrots, peeled and cut on the bias into thick slices
6 parsnips, peeled and cut on the bias into thick slices
4 Tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp Bianca Sweet White Vinegar
1/4 tsp honey

For the sauce

Traditional with dairy

1 c sour cream
1 Tbsp prepared horseradish
1/4 tsp honey
1/8 tsp black pepper
1/2 tsp kosher salt
1 garlic clove, minced

Dairy free

1 c plain unsweetened coconut milk yogurt (if you can only find sweetened, do not add the honey)
1 Tbsp prepared horseradish
1/2 tsp kosher salt
1 small garlic clove, minced
1/4 tsp honey

Preheat oven to 425*F. Wrap beets in aluminum foil. Line a baking sheet with aluminum foil as well and place the covered beets on top. Bake for 25 minutes.

After the 25 minutes, take the sheet pan out of the oven, push the beets to one side and add the carrots and parsnips. Toss them in 2 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Bake for an additional 40 minutes until fork tender.

While vegetables are baking, prepare the sauce by mixing the ingredients in a bowl. Set aside.

All beets to cool before unwrapping. With gloves, peel beets and cut into smaller pieces. In a large bowl, toss beets with Bianca sweet white vinegar, 2 Tbsp of olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp honey.

Spread horseradish cream sauce on the bottom of a platter, and top with roasted root vegetables.

Recipe created by Kristen Rosania of @forlemonsake