Scandi beetroot & salmon pasta

Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon

  • Prep:10 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 453
  • fat 18g
  • saturates 3g
  • carbs 43g
  • sugars 13g
  • fibre 11g
  • protein 24g
  • salt 0.9g


  • 50g wholemeal fusilli
  • 1 cooked beetroot, cut into wedges
  • ½ small ripe avocado, cubed
  • 2 baby cucumbers, sliced
  • 2 tbsp chopped dill
  • 1 tbsp fat-free Greek yogurt mixed with 1 tbsp water
  • 1 heaped tsp creamed horseradish
  • 50g poached salmon, flaked
  • 30g rocket


  1. Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.

  2. Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.

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