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Tiffany Goodall’s Beetroot, British Asparagus & Smoked Salmon Salad with a Yoghurt and Pepper Dressing

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“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.”

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Rate this recipe 3.5/5 (142 Votes)

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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