Root Veggie Salad with Horseradish Dressing

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1/2 tablespoon prepared horseradish

1/2 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon honey

3 tablespoons extra-virgin olive oil

1 (12-ounce) sack shredded carrots

8 radishes, thinly sliced

1/2 cup chopped flat-leaf parsley, 2 generous handfuls

2 to 3 sprigs dill, chopped

Salt and freshly ground black pepper