Mackerel, beetroot and potato salad with horseradish dressing
A flavour-packed salad makes a perfect everyday lunch or supper
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
- Boil the potatoes until tender. Flake the mackerel into large chunks. Whisk the horseradish, lemon and yoghurt together. Quarter the beets. Pile the spinach onto plates and divide the warm potatoes and beetroot between them. Scatter the mackerel over and drizzle with the dressing.
GI Assessment
The potatoes in this recipe let the GI side down in an otherwise virtuous recipe but, since they are small new potatoes that retain more of their physical structure, just keep the skins on to achieve a better GI rating.
Per serving
683 kcalories, protein 33.5g, carbohydrate 46.7g, fat 41.5 g, saturated fat 10.0g, fibre 4.4g, salt 3.22 g
Recipe from olive magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3664/
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Ingredients
- 10 small new potatoes
- 2 smoked mackerel fillets
- 2 tbsp horseradish cream
- 1 lemon , juiced
- 142ml carton natural yogurt
- 4 small, cooked beetroot , look for ones that aren't in vinegar
- 2 handfuls baby spinach
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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
Ingredients
- 10 small new potatoes
- 2 smoked mackerel fillets
- 2 tbsp horseradish cream
- 1 lemon , juiced
- 142ml carton natural yogurt
- 4 small, cooked beetroot , look for ones that aren't in vinegar
- 2 handfuls baby spinach
Per serving
683 kcalories, protein 33.5g, carbohydrate 46.7g, fat 41.5 g, saturated fat 10.0g, fibre 4.4g, salt 3.22 g
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08 November 2007
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13 January 2008
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