Roasted Onions And Beets With Horseradish Mashed Potatoes And Cheese

• 4 None onions, peeled and halved
• 4 None beets, peeled and halved
• 2-3 tbsp sunflower oil
• 1 1/2 lbs russet potatoes, peeled and halved
• 1/2 cup milk
• 2 tbsp butter
• 3 tbsp finely chopped parsley
• 1-2 tsp hot horseradish sauce
• 3 1/2 oz (about 1 cup) Comte or Gruyere cheese, grated

1. Preheat the oven to 400u0b0F. Place the onions and beets cut-side down on a baking tray then drizzle with oil. Bake for 35-45 mins, turning halfway through.
2. Cook the potatoes in boiling, salted water for 15-20 mins, until tender, then drain. Add the milk and butter to the pan then mash until smooth. Mix in the parsley and horseradish sauce then season.
3. Distribute potatoes on top of beets and onions. Top with cheese then place back in the oven for another 15 mins, until the top is golden and bubbling. Serve.

onions, beets, sunflower oil, russet potatoes, milk, butter, parsley, horseradish sauce, gruyere cheese

Taken from recipes-plus.com/api/v2.0/recipes/16972 (may not work)