Beetroot, British Asparagus and Smoked Salmon Salad with a Pepper Dressing

Serves: 2
PREP: 5-10 minutes
COOK: 5 minutes

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1 pack (approx. 125g) British 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


  1. Place the British 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.