For the roast vegetables:
• 2 beets, peeled and cut into quarters
• 10 Brussels sprouts, trimmed and cut into halves
• ½ medium head cauliflower, cut into small florets
• 4 carrots, peeled and cut into halves
• 1 medium onion, cut into quarters
• 4 garlic cloves, crushed
• Freshly ground black pepper
• 2 t coconut oil
• 1 bunch fresh parsley, finely chopped
For the dressing:
• 1 T Dijon mustard
• 2 T lemon juice
• 1/8 cup water
• 1 t olive oil
• 2-inch horseradish piece, peeled and grated
Directions:
Puree all ingredients in blender until smooth. You can add coconut milk if you wish.