Although I often cook my own beetroot, I usually make this salad with some freshly cooked baby beetroot from the supermarket chiller cabinet.
It makes for a quick and tasty lunch when served with some hot smoked salmon, salad leaves and diced cucumber.
A pot of sour cream makes a great dressing, especially when topped with freshly chopped dill. Alternatively tzatziki works really well too.
And it's all on the table in less than 10 minutes!
Pack of cooked beetroot (from the chiller cabinet)
Pack of hot smoked salmon (allow 1 fillet per person)
Fresh dill
Salad leaves
Cucumber (optional)
Sour cream
- Cut the beetroot into bite-sized chunks.
- Dice the cucumber.
- Arrange the salad leaves on the plates, and top with the beetroot.
- Break up the salmon fillets and scatter over the salad.
- Place small spoonful's of sour cream across the salad.
- Finely chop the dill and sprinkle over the salad.
