Best with Cooked Beets
Beet, Asparagus & Smoked Salmon Salad
What to do
- 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.
- Slice the beets and add to the salad, then drain the asparagus tips and lay on top of the salad.
- Mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with lemon juice.
What you’ll Need
125g asparagus tips
135g watercress and salad leaves
100g smoked salmon
2 packs of cooked beets
For the dressing:
3 tbsp horseradish cream
1 tsp white wine vinegar
Black pepper to season
1 lemon, juiced