A salad of beetroot, potatoes and carrots.
Place the beetroot, sweet potatoes and carrots in a large baking tray and splash with plenty of extra virgin olive oil.
Season well and roast, turning occasionally at 200C for about 50 minutes or until soft and caramelised.
Remove the vegetables from the oven and transfer them to a bowl.
Toss with extra virgin olive oil and red wine vinegar.
Serve the salad on a platter and grate fresh horseradish over the top.
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