Beetroot, British asparagus and smoked salmon salad with a pepper dressing

This salad is a gorgeous starter for spring or summer, and the horseradish gives it a perfect kick against the soft silky asparagus, it’s a fab combination.

Prep 5 - 10 mins | Cook 5 mins



1 pack (approx. 125g) British asparagus tips
135g watercress and salad leaves
100g smoked salmon
2 Sweet Chilli infused beetroot from the infused beetroot ready-to-eat range
For the dressing:
3 tbsp horseradish cream
2 tbsp Rachel's Organic Natural Yogurt
1 tsp white wine vinegar
To serve:
Black pepper to season
1 lemon, juiced

What to do:

  1. Place the British 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. Slice the beetroot and add to the salad. Then drain the British 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.