The lunch edit 146

Salmon and Beetroot Salad

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

1 serving · 6 ingredients · 3 steps

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Salmon and Beetroot Salad, plated and ready to serve. — The finished recipe. Salmon and Beetroot Salad

Ingredients 1 to 6 for salmon and beetroot salad arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Salmon and Beetroot Salad, preparation step 1: Bake or pan-cook the salmon, cool it slightly and flake it into large pieces. — Step 1. Bake or pan-cook the salmon, cool it slightly and flake it into large pieces.

Salmon and Beetroot Salad, preparation step 2: Mix the yogurt with the horseradish and a little lemon. — Step 2. Mix the yogurt with the horseradish and a little lemon.

The finished salmon and beetroot salad. — Step 3. Toss the diced beetroot and matchsticked apple with the rocket, spoon the dressing over and lay the salmon on top.

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