Summer Garden Salad w/ Beets & Smoked Trout
What to do
- Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and pepper. Set aside.
- Toss the salad leaves in a little extra virgin olive oil and divide between 4 dishes. Slice the beets, then scatter over the beets, radishes, celery and spring onions. Finally, top each with a trout fillet and generous dollop of the dressing.
- Serve and enjoy!
What you’ll Need
For the horseradish dressing:
3tbsp creme fraiche
3tbsp greek yogurt
1-2 tbsp horseradish sauce, to taste
1 tbsp white wine vinegar
Small bunch chives, snipped
Salt and freshly ground black pepper
For the salad:
3 generous handfuls of mixed salad leaves
2tbsp extra virgin olive oil
2 packs of Love Beets No Vinegar Cooked Beets
A bunch of radishes, sliced finely
1/2 head of celery, finely changed
4 smoked trout fillets