Beetroot and horseradish salad v

A curiously pleasant mixture of flavours and textures, this salad makes a good accompaniment to cold savoury dishes.

SERVES 4

700g (1?lb) cooked beetroot (with no added vinegar)

1 eating apple

1 tsp caraway seeds

1 tbsp sugar

2 tbsp red wine vinegar

1–2 tbsp horseradish sauce

Peel and dice the beetroot and the apple. Put them into a bowl with the caraway seeds, sugar, vinegar and horseradish sauce and mix them all together lightly. Chill in the fridge before serving.

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