Beetroot & squash salad with horseradish cream

A plate of food on a table 5:2 Diet Recipes

Preparation and cooking time

  • Prep:30 mins
  • Cook:45 mins
  • Easy
  • Serves 12

A rustic and warm root vegetable salad with creamy dressing and lots of healthy watercress leaves – great for a buffet

Nutrient Unit
kcal 171
fat 8g
saturates 3g
carbs 21g
sugars 16g
fibre 4g
protein 4g
salt 0.3g


  • 1kg raw beetroot
  • 6 red onions
  • 1 ¼kg large butternut squash , peeled and deseeded
  • 2 tbsp red wine vinegar
  • 1 tbsp soft brown sugar
  • 50ml olive oil
Lemony mushroom pilaf

For the horseradish cream

  • 175ml soured cream
  • 3 tbsp creamed horseradish
  • juice 1 lemon
  • 85g watercress , large stalks removed


  • STEP 1

Heat oven to 200C/180C fan/gas 6. Peel the beetroot and cut each into 8 wedges. Cut the onions and butternut squash into roughly the same size. Spread out in a large roasting tin. Mix the vinegar and sugar until dissolved, then whisk in the oil. Pour over the vegetables, toss and roast for 40-45 mins until charred and soft, stirring halfway through cooking.

  • STEP 2
Creamy pumpkin & lentil soup

To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.

  • STEP 3

To serve, put the roasted veg in a large bowl or on a platter, followed by the watercress, then drizzle over the horseradish cream. Serve warm or cold.

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