Beetroot Salad with Horseradish Recipe

SALADS Shaved Raw Beetroot Salad.jpg


Raw beetroot is earthy, crunchy and sweet all at the same time, and when paired with one of my favourite ingredients, fresh horseradish, this much-loved vegetable takes on a whole new dimension. If you can, seek out different varieties of beetroot for this salad: I like target, red and golden as their colours really pop on the plate. This is a great way to use up leftover mashed potato.


  • ½ fresh horseradish root, peeled and grated
  • 100 ml olive oil
  • 10 heirloom baby beetroot bulbs, stalks attached, scrubbed clean
  • 200 g cold mashed potato
  • 100 g whole-egg mayonnaise
  • juice of ½ lemon
  • 1 tablespoon dijon mustard
  • 1 tablespoon capers, rinsed and drained, chopped
  • 50 g cornichons, rinsed and drained, finely chopped
  • sea salt and freshly ground black pepper
  • 1 tablespoon apple cider vinegar


  1. Combine the horseradish and olive oil in a large bowl and set aside.
  2. Using a mandoline, finely shave the beetroot bulbs, then finely slice the stalks with a knife. Place the beetroot on a plate, cover with a damp cloth so it doesn’t dry out and set aside in the fridge.
  3. Combine the mashed potato, mayonnaise, lemon juice, mustard, capers and cornichons in a bowl and season to taste with salt and pepper.
  4. Spread the potato mixture over a large serving plate.
  5. Add the vinegar to the horseradish oil, then toss through the shaved beetroot bulbs and stalks.
  6. Arrange the beetroot over the potato mixture and serve with a little horseradish dressing drizzled over the top. 


Commonsense Cook CVR.jpg

The Commonsense Cook
by Colin Fassinidge,
Published by Plum, RRP $39.99,
Photography by Alan Benson


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