Beetroot, asparagus and smoked salmon salad recipe
“This salad is a gorgeous starter for spring or summer, and the horseradish gives it a perfect kick against the soft silky asparagus.”
Ingredients
- 125 g asparagus tips (preferably British)
- 135 g watercress and salad leaves
- 100 g smoked salmon
- 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
- 4.4 oz asparagus tips (preferably British)
- 4.8 oz watercress and salad leaves
- 3.5 oz smoked salmon
- 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
- 4.4 oz asparagus tips (preferably British)
- 4.8 oz watercress and salad leaves
- 3.5 oz smoked salmon
- 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths
- 3 tbsp horseradish cream
- 2 tbsp natural yoghurt
- 3 tbsp horseradish cream
- 2 tbsp natural yoghurt
- 3 tbsp horseradish cream
- 2 tbsp natural yoghurt
- 1 lemon, juice only
- 1 lemon, juice only
- 1 lemon, juice only
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.
- Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
- Add the beetroot. Then drain the British asparagus tips and lay on top of the salad.
- Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.
This recipe was devised for www.lovebeetroot.co.uk
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature