Try this delicious beetroot salad!


  • For the horseradish cream dressing

  • 3 tbsp creme fraiche

  • 3 tbsp greek yogurt

  • 1-2 tbsp horseradish sauce, to taste

  • 1 tbsp white wine vinegar

  • Small bunch chives, snipped

  • Salt & freshly ground black pepper

  • For the salad

  • 3 generous handfuls of mixed salad leaves

  • 2 tbsp extra virgin olive oil

  • 2 packs traditional cooked beetroot, sliced

  • A bunch of radishes, sliced finely

  • ½ head of celery, sliced finely

  • A small bunch spring onions, finely chopped

  • 4 smoked trout fillets


  • 1.

    Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

  • 2.

    Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 328kj
  • Fat Total 18g
  • Saturated Fat 4g
  • Protein 30g
  • Carbohydrate 9g
  • Sugar 5g
  • Sodium 728mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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