Recipes

Back to Recipe index

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

This salad is a gorgeous starter for spring or summer, and the horseradish gives it a perfect kick against the soft silky asparagus, it’s a fab combination.

Serves:
2
Preparation Time:
5 - 10 mins
Cooking Time:
5 mins

What you'll need:

  • 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

What to do:

  1. Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.
  2. Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
  3. Add the beetroot. Then drain the British asparagus tips and lay on top of the salad.
  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.