Michelle's Freefrom Beetroot and Carrot Salad with Horseradish

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

A really bright and colourful salad – given a wonderful ’edge’ by the horseradish. Serve with cold meats or fish or with other vegetable or vegetarian dishes.

Serves 4

IngredientsBeetroot adn carrot salad recipe

  • 3 heaped tsps grated horseradish. You can get fresh but I normally used the English Provender Hot Horseradish that you can buy in a jar and which  includes vegetable oil (unspecified), citric acid and sodium metabisulphite as a preservative. If you have problems with any of these you will need to find fresh horseradish root.
  • juice 1 large lemon
  • ½ tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 tbsp olive oil
  • 3 small fresh beetroots, scrubbed and grated coarsely
  • 2 medium carrots, scrubbed and grated coarsely


  1. In a medium size bowl mix the horseradish with the lemon juice, salt, pepper and oil to make a dressing.
  2. Grate in the beetroots and carrots and mix thoroughly to coat the vegetables with the dressing.
  3. Leave to ‘marinate’ for a couple of hours then mix again and serve at room temperature.

Serves 4 – per portion:

88 Calories
1.5g Protein
5.7g Fat ( 0.8g Sat fat, 4g mono, 0.6g poly)
8g Carbohydrate of which 7g Sugar
3.5g Fibre, 235mg Sodium, 0.6g salt
34mg Calcium

Good Source: Vit C, B6

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