Fresh smoked salmon and beetroot salad

Name: Fresh smoked salmon and beetroot salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 raw baby beetroot, scrubbed clean; juice of ½ lemon; sea salt and freshly ground black pepper; extra virgin olive oil; quality balsamic vinegar; 200g good-quality smoked salmon, from sustainable sources, ask your fishmonger; ½ x 70g bag watercress, washed and spun-dry; 2cm piece of fresh horseradish, peeled; a loaf of granary bread, to serve

Delicious with warm, crusty bread

Gluten-free Dairy-free

10 mins

Super easy

serves 4

nutrition per serving

Calories

Fat

10%

Saturates

Sugars

Protein

27%

Carbs

of an adult’s reference intake

Ingredients

4 raw baby beetroot, scrubbed clean

juice of ½ lemon

sea salt and freshly ground black pepper

extra virgin olive oil

quality balsamic vinegar

200g good-quality smoked salmon, from sustainable sources, ask your fishmonger

½ x 70g bag watercress, washed and spun-dry

2cm piece of fresh horseradish, peeled

a loaf of granary bread, to serve

Method

This beautiful-looking beetroot salad tastes really fresh and is so easy to put together

I love this combination of flavours – it’s really simple, so fresh and works every time. It takes just minutes to put together yet it looks amazing on the plate which is always a bonus. It’s perfect for a quick lunch with friends.
Using a speed peeler, shave the beetroot into a bowl. Add the lemon juice, a small pinch of salt and pepper, a good lug of extra virgin olive oil and a splash of balsamic vinegar then mix everything together.
Arrange the smoked salmon in waves over a large platter. Scatter over the watercress, followed by the beetroot slices, leaving any juices behind in the bowl. Finely grate the horseradish evenly over the beetroot then spoon the juices from the beetroot over the top. Sprinkle with an extra pinch of pepper then finish with a drizzle of extra virgin olive oil and let everyone tuck in. Serve with a lovely fresh loaf of granary bread on the side.