Mamta's Kitchen

Beetroot and Creamed Horseradish Salad

Beetroot and Creamed Horseradish Salad

Mamta Gupta

I made this salad from last of the beet-roots dug out from my garden (January 2013). They were small, so I didn't cook them, grated them raw. If they are mature ones, I boil them in a microwave oven steamer for 7 minutes. I sometimes mix a couple of small carrots too, but beet is quite good on its own. Amounts are approximate, adjust to you requirements and taste. Horseradish sauce is to give it a little tangy taste. Serves 4

Recipe edited November 2022


  • 4 small beetroots

  • Dressing:

  • 2 tbsp. salad cream of choice. Here I have used garlic salad cream

  • 2 level tsp. creamed horseradish sauce to give it a bit of heat

  • Juice of 1/2 lemon or lime

  • A good sprinkling of black pepper

  • Salt to taste, add only after tasting

  • Freshly grated pepper to taste


  1. Peel and grate beetroots, coarsely.

  2. Add salad creams, black pepper and lemon juice and fold it in.

  3. Taste and adjust seasoning.

  4. Serve scoops of the salad directly onto the plates using an ice-cream scoop. You can also serve scoops on top of a crisp lettuce leaf or in burgers.


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