2 red onions, peeled and cut into wedges
3 beetroot, unpeeled and cut into wedges
8 whole button mushrooms
2 tsp horseradish sauce
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp brown sugar
freshly ground black pepperPlace the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked. Combine the horseradish, oil, lemon juice, sugar and pepper.
Pour over the vegetables. Mix to evenly coat. Bake at 200°C for 25-35 minutes or until tender and golden brown. Alternatively cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.