Beetroot and carrot salad with salmon and egg

Cooking Fish Beetroot and carrot salad with salmon and egg

Boost everyones energy for the weekend ahead with a nutritious salad.

Lables: Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 3 minutes. Drain. Cool under cold running water. Peel.
  2. Divide the beetroot and carrot among serving plates. Cut each egg in half and place on top of the vegetables. Top with the salmon.
  3. Whisk the lemon juice, oil and horseradish cream in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and sprinkle over the chives.

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4 eggs
2 beetroot bulbs, peeled, coarsely grated
2 carrots, peeled, coarsely grated
150g pkt smoked salmon portions, flaked
80ml fresh lemon juice
1 tbsp olive oil
1 tsp horseradish cream
2 tbsp chopped fresh chives

Adv

Autors
Preparation time
15
Cooking time
03
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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