Beet & apple salad with horseradish mackerel cream
- Sara Buenfeld
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Serves 2
Easy
Prep: 8 mins
No cook
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Give your lunch a lift with this easy but impressive salad, topped with tangy horseradish and creamy low-fat yogurt. Ready in under 10 minutes
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Ingredients
Nutrition
Units:
MetricUS
-
2 red-skinned apples
unpeeled, cored and cut into bite-sized chunks
-
squeeze of lemon
(optional)
-
good handful mixed salad leaves
-
6 cooked baby beets
plain or spicy, halved or quartered
-
100g smoked mackerel
flaked
-
150g pot 0% bio-yogurt
-
2 tsp hot horseradish
sauce
-
2 tbsp sunflower seed
-
a few dill
sprigs
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Nutrition: per serving
- kcal418
- fat24g
- saturates4g
- carbs31g
- sugars27g
- fibre7g
- protein20g
- salt1.5g
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Method
-
step 1
If not eating straight away, toss the apple in a little lemon juice to prevent it going brown. Pile the salad leaves onto plates and top with the apple and beets.
-
step 2
Mix the mackerel with the yogurt and horseradish sauce to make an almost mousse-like consistency. Spoon onto the salad and scatter with the seeds and dill.
Recipe from Good Food magazine, August 2014
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