Beetroot and carrot salad with horseradish

Recipe
Written By Kathryn Cornwell

Beetroot has one of the richest sources of an essential amino acid, called glutamine. It's essential for the maintenance and health of our gut. This vegetable delivers big in terms of anti inflammatory benefits too.

Roasting these vegetables brings out the natural and tasty sweetness,

Ingredients

Serves 2

  • 2 - 3 beetroot (depending on the size), no need to peel, remove ends and cut into quarters

  • 2 -3 carrots (depending on the size), no need to peel, remove ends and cut into thick sticks

  • drizzle of olive oil and pinch or two of sea salt

  • 1-2 tbsp horseradish relish (GF and DF)

  • 1 tsp apple cider vinegar

  • chopped parsley to serve

Add your prepped beetroot and carrots to a baking dish a drizzle with a little olive oil and season with sea salt. Mix well.

Roast in the oven FAN 180 for about 30-40 minutes (the carrots will take less time to cook).

Mix together the horseradish and apple cider vinegar. 

Mix the sauce over the roasted vegetables and sprinkle with chopped parsley.


Kathryn Cornwell https://Nutritional-life.com
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