Tiffany Goodall’s Beetroot, British Asparagus & Smoked Salmon Salad with a Yoghurt and Pepper Dressing
“This salad is a gorgeous starter for late summer, and the horseradish gives it a perfect kick against the soft silky asparagus and subtly flavoured beetroot. It’s a fab combination.”
Ingredients
- 1 pack (approx. 125g) 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
Details
servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.
Step 2
Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
Step 3
Add the beetroot. Then drain the asparagus tips and lay on top of the salad.
Step 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.
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