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Beet & apple salad with horseradish mackerel cream

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

  • Prep: 8 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 418
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 27
  • Protein 20
  • Fat 24
  • Fibre 7
  • Salt 1.5

Nutrition per serving

  • Calories 418
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 27
  • Protein 20
  • Fat 24
  • Fibre 7
  • Salt 1.5

Ingredients

  • 2 red-skinned apples, unpeeled, cored and cut into bite-sized chunks
  • squeeze of lemon (optional)
  • 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 seeds
  • 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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