Smoked mackerel and roasted beet salad
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 250g pack cooked beetrootquartered
- olive oil
- 1 tbsp (freshly grated or creamed) horseradish
- 2 tbsp low-fat natural yoghurt
- 1 tsp Dijon mustard
- chopped to make 1 tbsp dill
- ½ lemonjuiced
- 100g watercress
- 280g pack peppered smoked mackerel
Nutrition: per serving
- kcal310
- fat23.1g
- saturates4.7g
- carbs7.8g
- sugars0g
- fibre2.4g
- protein16.7g
- salt1.7g
Method
step 1
Step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot quarters with 1 tsp oil, season, tip onto a baking tray and roast for 20 minutes. Leave to cool a little. Mix the horseradish, natural yoghurt, Dijon and half the dill and season. Add a little lemon juice to loosen. Divide the watercress between 4 plates, break up the smoked mackerel and scatter on top with the beetroot wedges. Drizzle over the dressing and remaining dill to serve.
