Go Back

Beetroot and horseradish salad

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 people


  • 3 medium beetroot, peeled and cut into cubes
  • 1 medium horseradish, peeled and grated
  • 1 tbsp dried oregano
  • 1/2 cup olive oil (for roasting the beets)
  • 1/4 cup olive oil (for the grated horseradish)
  • 2 tbsp white wine vinegar
  • 1/3 cup fresh chopped parsley for decoration (optional)
  • Salt and pepper to taste


  • Preheat oven to 350F. Put the beetroot in a bowl and mix with olive oil, oregano and salt and pepper to taste. Place the beetroot on a roasting pan covered with parchment paper, and into the oven. Roast for about 1 hour or until soft when poked with a fork, turning once during cooking.
  • While the beets are in the oven, put the horseradish in a medium size bowl with oil, vinegar, and salt to taste. Mix thoroughly with a spoon.
  • Take the beetroot out of the oven and allow to cool down. Place the beets and prepared horseradish in a large bowl, and mix until well combined. Add salt and pepper to taste, as well as extra olive oil, if needed. Serve slightly chilled, in a bowl (as a salad) or on crackers or toasted baguette, with chopped parsley on top, if desired.
  • Enjoy!