The goodness of beetroot and the tang of horseradish combine to create a bright, spicy, pick-me-up salad or sandwich filling: what’s not to love!

• 400 g beetroot. You can either cook the beets, until soft, peel and slice or dice; or shred/grate/julienne the peeled raw beetroots through a mandolin or food grater/processor.
• 1 eating apple finely diced or grated
• One portion of the quark-linseed oil cream 
• the juice of ½ lemon
• 2 tbs apple cider vinegar
• a little extra lemon juice or milk if needed
• a pinch of salt
• 1 tbsp grated fresh horseradish
• a pinch of ground caraway and a teaspoon of whole caraway seeds (optional) 
• a sprinkle of cayenne or paprika