Beetroot & squash salad with horseradish cream

Beetroot & squash salad with horseradish cream

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(8 ratings)

Prep: 30 mins Cook: 45 mins


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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal171
  • fat8g
  • saturates3g
  • carbs21g
  • sugars16g
  • fibre4g
  • protein4g
  • salt0.3g
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  • 1kg raw beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the horseradish cream

  • 175ml soured cream
  • 3 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 85g watercress, large stalks removed



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  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.

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Comments, questions and tips

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yorkshirejen's picture
23rd Jan, 2020
I just made this with cooked beetroot, putting the beet wedges in for the last 20 mins and this worked really well. The flavour combinations are fantastic, had it alongside a flash fried minute steak. Served with fresh spinach leaves rather than watercress as this was all I had, but can see how the watercress would be perfect with the horseradish too. A keeper!
24th Nov, 2015
It might be better to say how big the wedges should be in approx cm's. For example, when you say cut the beetroot into 8 wedges - do you mean each beetroot or the entire lot. Individual beetroot sizes can also vary enormously, which adds more confusion into the mix.
18th Oct, 2014
Scrumptious !!!
23rd Oct, 2013
This is a lot nicer served hot than room temperature!
23rd Oct, 2013
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.
21st May, 2013
Absolutely delicious combination.I substituted the soured cream for 0% yoghurt to watch the calories....tasted divine
20th Jan, 2013
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.
28th Dec, 2012
Love this salad. Sometimes find it hard to find watercress so use spinach instead.
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