Beetroot & squash salad with horseradish cream

Beetroot & squash salad with horseradish cream

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 45 mins

Skill level



Serves 12

A rustic and warm root vegetable salad with creamy dressing and lots of healthy watercress leaves - great for a buffet

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving



  • 1kg raw beetroot
  • 6 red onions
  • 1¼kg large butternut squash, peeled and deseeded
  • 2 tbsp red wine vinegar
  • 1 tbsp soft brown sugar
  • 50ml olive oil

For the horseradish cream

  • 175ml soured cream
  • 3 tbsp creamed horseradish
  • juice 1 lemon
  • 85g watercress, large stalks removed

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.


  1. Heat oven to 200C/180C fan/gas 6. Peel the beetroot and cut each into 8 wedges. Cut the onions and butternut squash into roughly the same size. Spread out in a large roasting tin. Mix the vinegar and sugar until dissolved, then whisk in the oil. Pour over the vegetables, toss and roast for 40-45 mins until charred and soft, stirring halfway through cooking.
  2. To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.
  3. To serve, put the roasted veg in a large bowl or on a platter, followed by the watercress, then drizzle over the horseradish cream. Serve warm or cold.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Hi's picture

This is a lot nicer served hot than room temperature!

Hi's picture

This salad is amazing for Autumn and Winter. The colours look great and I have served it with roast beef several times - always goes down a treat! I would suggest slicing the beetroot into smaller wedges than the red onion as it takes longer to soften. Also, I found it took nearer an hour to roast. Overall a great recipe.

janinerawlins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious combination.I substituted the soured cream for 0% yoghurt to watch the calories....tasted divine

barbaralyon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty, very simple and impressive salad. I had feared that the cooking time would not be enough for the beetroot, but it was perfect, just leaving the nice earthy taste in mouth. And the salad looks really good when served, with all these colours. I made a different sauce as I did not have horseradish by hand, I tried a garlic mustard dressing which enfanced the taste of the vegetables. Will certainly serve it again.

mjb123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this salad. Sometimes find it hard to find watercress so use spinach instead.