Roasted beetroot, fennel and apple salad with hot smoked salmon recipe
A colourful salad packed with seasonal veg, apples and hot smoked salmon is just the ticket for a Boxing Day buffet.
See method- Serves 8
- 20 mins to prepare and 45 mins to cook
- 136 calories / serving
- Gluten-free
- Healthy
Ingredients
- 600g purple beetroot, trimmed and scrubbed
- 1 large fennel bulb, trimmed
- 2 garlic cloves, unpeeled
- 2 tbsp olive oil
- 2 apples, cored and thinly sliced
- 2 x 100g packs hot smoked salmon flakes with honey
- 85g bag watercress
- 1 tbsp crème fraîche
- 1 tbsp horseradish sauce
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Shop ingredientsEach serving contains
- Energy
- 570kJ 136.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 12.0gProtein 8.2gFibre 0.9g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Slice the beetroot and fennel into wedges and put in a roasting tin with the garlic. Drizzle over the oil and season. Roast for 45 mins until tender, then remove from the oven and leave to cool.
- Arrange the beetroot, fennel, apples, salmon and watercress on a serving platter. Squeeze the flesh from the garlic cloves and mix with the crème fraîche, horseradish and 1 tbsp water; season to taste. Drizzle over the top of the salad to serve.
- Tip: You can use a mix of purple and golden beetroot for extra colour, if you like.
- See more Salmon recipes
