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!
For the salad
Pack of cooked beetroot (from the chiller cabinet)
Pack of hot smoked salmon (allow 1 fillet per person)
Salad leaves
Cucumber
Sour cream
Fresh dill
For the vinaigrette
6 tablespoons of rapeseed oil
2 tablespoons of apple cider vinegar
1-2 teaspoons of Dijon mustard
Seasoning
- Place all of the vinaigrette ingredients in a jar or jug and mix or shake well to combine.
- Finely chop a handful of dill fronds.
- Mix some of the dill with the sour cream.
- Cut the beetroot into bite-sized chunks.
- Dice the cucumber.
- Arrange the salad leaves on the plates, and top with the cucumber and beetroot.
- Remove the skin from the salmon, then break up the fillets and scatter over the salad.
- Drizzle over the vinaigrette.
- Place small spoonful's of the dill sour cream across the salad.
- Sprinkle with more dill and serve.
