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A salad of beetroot, potatoes and carrots.


  • 3 large Trimmed and washed beetroot

  • 3 Sweet potatoes peeled and cut in 4cm thick rounds

  • 4 carrots peeled and cut in 4cm lengths

  • Extra Virgin Olive Oil

  • freshly ground white pepper to taste

  • fresh Horseradish to serve


  • 1.

    Place the beetroot, sweet potatoes and carrots in a large baking tray and splash with plenty of extra virgin olive oil.

  • 2.

    Season well and roast, turning occasionally at 200C for about 50 minutes or until soft and caramelised.

  • 3.

    Remove the vegetables from the oven and transfer them to a bowl.

  • 4.

    Toss with extra virgin olive oil and red wine vinegar.

  • 5.

    Serve the salad on a platter and grate fresh horseradish over the top.

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Posted by Louise483Report
When do you cut the beetroot into wedges as per the photograph? The recipe doesn't include this detail.
Posted by Veronica81Report
I made this for New Years Eve as a salad with a BBQ. I did not have fresh horseradish so used Horseradish cream mixed with a little sour cream as a sauce and used Caramelised Balsamic Vinegar instead of Red Wine Vinegar. It was just raved about and you just cannot believe how delicious the roasted beetroot from the garden was done like this. This is a magical way to use these vegetables together and is a great recipe for any occasion.