Tiffany goodall’s beetroot, british asparagus & smoked salmon salad with a pepper dressing

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Tiffany goodall’s beetroot, british asparagus & smoked salmon salad with a pepper dressing

Last updated: 17 November, 2011

(1)

Servings

Serves 2

Preparation time

5-10 minutes

Cooking time

5 minutes

Method

1. Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes.

2. Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.

3. Add the beetroot. Then drain the asparagus tips and lay on top of the salad.

4. Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.

Ingredients

1 pack (approx. 125g) asparagus tips
135g watercress and salad leaves
100g smoked salmon
2 cooked beetroot dipped in vinegar (not pickled), cut into eighths

For the dressing:
3 tbsp horseradish cream
2 tbsp Rachel’s Organic Natural Yogurt
1 tsp white wine vinegar

Black pepper to season
1 lemon, juiced