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
- 3 tbsp horseradish cream
- 2 tbsp natural yoghurt
- 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
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