This salad is also wonderful served with mozzarella or pieces of smoked eel scattered over the salad at the last moment.


Serves 4

  • I small ruby beetroot
  • 1 small golden beetroot
  • 8 thin slices of black radish if available ( sliced on a mandolin)
  • 4 plump red radishes
  • 1 tablespoon freshly grated horseradish
  • 4-8 mint leaves


  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons elderflower cordial
  • Sea salt and freshly ground black pepper


  1. Whisk all of the ingredients and taste and correct seasoning.
  2. Shave the beets and radishes into thin slices on a mandolin to the same thickness as the black radish.
  3. Place in a bowl and season with salt and pepper. Add half of the vinaigrette, mix well and taste to correct seasoning.
  4. Divide the beets and radishes between 4 plates arranging them as prettily as possible. Break the mint into small pieces over each salad.
  5. Sprinkle over the horseradish and finish each salad with a further drizzle of the vinaigrette.