Beetroot, Asparagus & Smoked Salmon Salad

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Quick, easy and delicious – this recipe is everything we want in a salad.

A great blend of flavours combine here for a moreish lunch or light starter; the asparagus and horseradish offer kick and crunch, while the silky smoked salmon is fresh and filling.

Try it laid out on a chunk of granary bread for a Scandinavian-style open sandwich.

Serves: 2     Prep time: 5-10 minutes     Cook time: 5 minutes

You’ll need:

  • 1 pack (approx. 125g) British asparagus tips
  • 135g watercress and salad leaves
  • 100g smoked salmon
  • 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths

For the dressing

  • 3 tbsp horseradish cream
  • 2 tbsp Rachel’s Organic Natural Yogurt
  • 1 tsp white wine vinegar
  • Black pepper to season
  • 1 lemon, juiced

Method

  1. Place the British asparagus tips into a pan of boiling water and cook for 3-4 minutes.
  2. Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
  3. Add the beetroot. Then drain the British asparagus tips and lay on top of the salad.
  4. Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.

Recipe courtesy of Love Beetroot 

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Silversurfers Features Editor

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