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Love Beetroot

Summer garden salad of traditional beetroot, radish, celery, leaves, spring onions, with smoked trout fillets. Horseradish cream dressing.


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Rate this recipe 3.4/5 (81 Votes)


  • For the horseradish cream dressing:
  • 3 tbsp creme fraiche
  • 3 tbsp greek yogurt
  • 1-2 tbsp horseradish sauce
  • to taste
  • 1 tbsp white wine vinegar
  • Small bunch chives
  • snipped
  • Salt & freshly ground black pepper
  • For the salad:
  • 3 generous handfuls of mixed salad leaves
  • 2 tbsp extra virgin olive oil
  • 2 packs traditional cooked beetroot
  • sliced
  • A bunch of radishes
  • sliced finely
  • ½ head of celery
  • sliced finely
  • A small bunch spring onions
  • finely chopped
  • 4 smoked trout fillets


servings 4
Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

Step 2

Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.

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