Mix together ½ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp horseradish, 1 tbsp olive oil, the juice of 1 lemon, 1 tbsp capers, finely chopped, 1 tsp salt,  and a small handful of chopped herbs (dill, parsley, chervil). Set aside

Peel a small celeriac (around 400g) and grate coarsely using a food processor, along with 150g pink and yellow beetroot, peeled, and 1 carrot.

Add the mayonnaise sauce to the vegetables, and adjust with additional salt, pepper, mustard and lemon juice. If too thick, thin out with a little vegan milk or yoghurt.