Roast Beet Salad

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. Combine horseradish cream, sour cream, lemon juice and dill in a small bowl. Season with salt and pepper.
4. Arrange spinach, beets and sweet potato mixture on a serving plate. Serve with horseradish cream mixture.

beets, olive oil cooking spray, sweet potatoes, red onions, garlic, vegetable, horseradish cream, sour cream, lemon juice, dill, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/24778 (may not work)