Carrot and beet salad with horseradish

Carrots and beets in a salad that dyes the table with saturated colours of autumn and winter and warms the palate with the pungent flavour of horseradish. try also this greek cake recipe too.

Ingredients

Side dish For 4 people

300 g of carrots

400 g of cooked beets

½ lemon

3 tablespoons of olive oil

2 tablespoons of red wine vinegar

salt

pepper

10 g of fresh horseradish

40 g of watercress

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 15 minutes

Steaming:

ca. 15 minutes

Total time:

30 min

Cook the carrots in the steamer for approx. 15 minutes, then let it cool. Cut the beets into thin slices. Squeeze the lemon. Mix the oil with the vinegar and lemon juice, season with salt and pepper. Cut the carrots into oblique slices of approx. 5 mm thick. Spread the beets and carrots on the plates. Drizzle with the sauce and complete with the grated horseradish. Garnish with watercress. You may be interested to read pumpkin and courgette soup recipe/ healthy yogurt cake.