Beetroot and carrot salad with salmon and egg

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

Recipe «Beetroot and carrot salad with salmon and egg» presented in category Recipes / Fish, to prepare this dish you will need no more 03 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.