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Smoked salmon and beetroot salad

 

Smoked salmon and beetroot salad name

500g beetroot, trimmed, peeled and cut into wedges

2 tbsp olive oil

1 tsp cumin seeds

2 garlic cloves finely chopped

250g hot smoked salmon

1 tbsp capers

1 tbsp cider vinegar

3-4 sprigs mint

Handful of fresh parsley

150g rocket or baby spinach or a mix of the two

2 Tbsp toasted walnuts

Preheat oven to 200C. Place beetroot in a roasting tray, drizzle with 1 tbsp olive oil scatter over cumin seeds and cover tray with foil, roast for 45 mins. Then discard foil and stir in onions and garlic. Cook the vegetables for a further 15 mins or until they are tender.

Remove from the oven and spoon into a large bowl with the remaining ingredients. Toss everything together just before serving.

 

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