Smoked Salmon and Roasted Beetroot Salad with Horseradish Dressing
Jump to Recipe
Print Recipe Time: 1 hour
Servings: 6
My wife and I were looking for a different starter for the festive family meal this year. This smoked salmon and roasted beetroot salad recipe from Sainsbury’s took our fancy.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
We added some orange segments to give a bit of citrus zing.
Smoked Salmon and Roasted Beetroot Salad with Horseradish Dressing
A festive starter combining smoky and fresh flavours
Ingredients
For the Salad
- 750 g Raw beetroot peeled and cut into wedges
- 2 cloves Garlic skin on
- 3-4 sprigs Thyme
- 1 tbsp Olive oil
- 140 g Rocket
- 250 g Smoked salmon flaked into large pieces
- 2 Orange large, peeled and cut into wedges
- Freshly ground black pepper
For the Dressing
- 75 ml Crème Fraîche light, if preferred
- 2 tbsp Horseradish sauce
- ½ tbsp White wine vinegar
- ½ Lemon juiced
Conversions
Instructions
- Preheat the oven to 200°C/fan 180°C/gas mark 6.
- Put the beetroot in the centre of a large piece of foil with the garlic cloves and thyme sprigs. Drizzle over the oil and season with the black pepper.
- Seal the foil into a parcel and place on a roasting tray. Roast in the oven for 45 minutes or until soft. Squeeze the garlic from their skins and toss with the beetroot. Leave to cool completely.
- Whisk together all the dressing ingredients.
- Carefully toss the rocket with the beetroot and smoked salmon and divide onto serving plates. Drizzle the dressing over each plate to serve.
Notes
If you have a chef’s blowtorch, singeing the orange segments provides a slight toasted flavour.
Credits:
- Sainsbury’s