Beetroot & Horseradish Coleslaw

This abundantly flavoursome coleslaw is my new food addiction.  I can’t get enough of it a the moment, and it’s finding its way into everything.  I love the nose-watering tang of the horseradish against the earthy beetroot. It’s wonderfully succulent yet also has great texture and the lovely crunch that comes with a coleslaw.  It works brilliantly with any salad, and the flavours marry perfectly with smoked fish such as salmon or mackerel.  This coleslaw would be the perfect addition to a summer barbecue and it works perfectly inside a beef or veggie burger. I’ve even been eating it with my avocado on toast in the morning!

Beetroot easily makes my top 5 of favourite vegetables.  It’s one of the veggies I work with in clinic most frequently as it’s antioxidant (protectant) properties are outstanding.  This makes it a really powerful food to build into your weekly list of foods for supporting your immune health.  I also recommend beetroot to clients who experience constipation, as eating some beetroot every day can have a dramatic impact on improving constipation over a few days (you need at least 1 bulb a day).  Try it and see for yourself!

The beetroot I most often eat at home is the pre-cooked and vacuum packed variety from the supermarket.  This is simply because it is so quick and easy.  However, I’ll also frequently roast chunks of beetroot to enjoy in my roast dinner (with leftovers finding their way into lunchtime salads).

As is the case with many vegetables, it’s good to eat a mix of cooked and raw beetroot and this recipe calls for raw.  This is because while cooking seems to enhance some of health benefits of this purple coloured veg (especially when cooked in or eaten with an oil like olive oil), heating can conversely reduce levels of some of its other immune supporting properties.


  • 6 small or 4 large raw beetroot bulbs, topped and tailed then peeled
  • 2 desert spoons of horseradish sauce
  • 2 desert spoons of olive oil
  • A good crack of black pepper


  1. Grate the beetroot and place into a bowl (If you own a food processor with a grater attachment use this for ease).
  2. Stir in the horseradish sauce.  I suggest starting with 1 spoonful, then tasting, and adding more as needed according to your own preference.
  3. Next, add the olive oil and stir through.
  4. Finish with a good crack of black pepper and stir one last time.

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