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Roasted beetroot, fennel and apple salad with hot smoked salmon recipe

Roasted beetroot, fennel and apple salad with hot smoked salmon recipe

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A colourful salad packed with seasonal veg, apples and hot smoked salmon is just the ticket for a Boxing Day buffet. See method

  • Serves 8
  • 20 mins to prepare and 45 mins to cook
  • 136 calories / serving
  • Healthy
  • Gluten-free

Ingredients

  • 600g purple beetroot, trimmed and scrubbed
  • 1 large fennel bulb, trimmed
  • 2 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 2 apples, cored and thinly sliced
  • 2 x 100g packs hot smoked salmon flakes with honey
  • 85g bag watercress
  • 1 tbsp crème fraîche
  • 1 tbsp horseradish sauce

Each serving contains

  • Energy

    570kj
    136kcal     7%

  • Fat

    6g 9%

  • Saturates

    1g 7%

  • Sugars

    11g 12%

  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 12g Protein 8.2g Fibre 0.9g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Slice the beetroot and fennel into wedges and put in a roasting tin with the garlic. Drizzle over the oil and season. Roast for 45 mins until tender, then remove from the oven and leave to cool.
  2. Arrange the beetroot, fennel, apples, salmon and watercress on a serving platter. Squeeze the flesh from the garlic cloves and mix with the crème fraîche, horseradish and 1 tbsp water; season to taste. Drizzle over the top of the salad to serve.

Tip: You can use a mix of purple and golden beetroot for extra colour, if you like.

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