• 250g pack cooked beetroot, quartered
  • 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 lemon, juiced
  • 100g watercress
  • 280g pack peppered smoked mackerel


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating