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

For the dressing To finish

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. Place the 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.

This recipe was devised for www.lovebeetroot.co.uk

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