Roasted Root Vegetables with Horseradish Cream - Carandini Emilio S.p.A.

Ingredients

• 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
• 1 c sour cream
• 1 Tbsp prepared horseradish
• 1/8 tsp black pepper
• 1/2 tsp kosher salt
• 1 garlic clove, minced
• 1 c plain unsweetened coconut milk yogurt (if you can only find sweetened, do not add the honey)
• 1 small garlic clove, minced