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Beetroot and mackerel salad recipe
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36 ratings
A great match of vibrant, earthy beetroot and strong, oily mackerel - this tasty salad uses a horseradish-spiced crème fraîche dressing and crispy, fresh salad leaves for the perfect quick and easy gluten-free dinner. See method
Ingredients
- 1tbsp horseradish sauce
- 1tbsp low-fat crème fraîche
- 6tbsp cooked green, puy or brown lentils
- 6 Tesco Finest Sweetfire baby beetroots
- 1 x 200g bag beetroot salad leaves or mixed salad leaves
- 1 x pack crushed peppercorn smoked mackerel fillets, skin removed and flaked into pieces
Each serving contains
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Energy
2380kj
573kcal
29%
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Fat
40g
57%
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Saturates
8g
42%
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Sugars
11g
12%
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Salt
2.8g
47%
of the reference intake
Carbohydrate 19.1g
Protein 30.9g
Fibre 5.6g
Method
A great match of vibrant, earthy beetroot and strong, oily mackerel - this tasty salad uses a horseradish-spiced crème fraîche dressing and crispy, fresh salad leaves for the perfect quick and easy gluten-free dinner.
- Put the horseradish sauce, crème fraîche, lentils and beetroot in a bowl and gently toss together.
- Arrange the salad leaves on two plates and spoon some of the beetroot mixture over each. Scatter over some flaked mackerel and serve.
See more Salad recipes