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about one tbsp Prepared Horseradish two tbsp Spring Onion, finely chopped about one tbsp Shallots, finely chopped one quarter cup Coles Red Wine Vinegar about one Lemon, zest about one/two cup Coles Olive Oil Preheat oven to one hundred and eighty°C. Place beetroot in a baking dish and add enough water (Recipes by ingridients water) to come a third of the way up the beetroot. Add, vinegar (Recipes by ingridients vinegar) oil and thyme (Recipes by ingridients thyme) and season generously with salt and pepper. Cover tightly with aluminium foil and cook for about one hour or until a knife can be easily inserted into the beetroot. Roasted Beetroot with Rocket Salad. Remove from the oven and cool in the baking dish. Roasted Beetroot with Rocket Salad. When cool enough to handle, peel the beetroot and cut each into two-about three cm thick wedges. (Wear plastic gloves and wrap the cutting board with plastic wrap to prevent staining). Roasted Beetroot with Rocket Salad. Whisk all the ingredients for the vinaigrette in a medium mixing bowl until thoroughly combined, season to taste with salt and pepper. Roasted Beetroot with Rocket Salad. In a large mixing bowl, toss the beetroot with of the vinaigrette and season to taste with salt and pepper. Roasted Beetroot with Rocket Salad. Scatter the rocket leaves onto a large shallow serving platter and lay the beetroot on top. Drizzle the remaining vinaigrette over and around the salad. Serve. .
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