Salmon and Beetroot Salad

Make salmon and beetroot salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Salmon (Weighed raw, cooked and flaked.)
120 g Cooked beetroot
70 g Apple
70 g Greek yogurt, 0%
10 g Horseradish
30 g Rocket
Ingredient notes on the recipe page.

METHOD
1. Bake or pan-cook the salmon, cool it slightly and flake it into large pieces.
2. Mix the yogurt with the horseradish and a little lemon.
3. Toss the diced beetroot and matchsticked apple with the rocket, spoon the dressing over and lay the salmon on top.

Contains milk and fish.
Creamed horseradish from a jar carries milk and often egg. Grated horseradish root on its own carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/salmon-beetroot-salad

AI-generated images illustrating the recipe.

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