Beet & apple salad with horseradish mackerel cream

Beet & apple salad with horseradish mackerel cream

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Prep: 8 mins No cook

Easy

Serves 2
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

Nutrition and extra info

Nutrition: per serving

  • kcal418
  • fat24g
  • saturates4g
  • carbs31g
  • sugars27g
  • fibre7g
  • protein20g
  • salt1.5g
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Ingredients

  • 2 red-skinned apples, unpeeled, cored and cut into bite-sized chunks
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • squeeze of lemon (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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

Method

  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.

  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.

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