How to make beetroot, asparagus and smoked salmon salad

Spears of destiny: this recipe see asparagus fated to end up in a melange of spring colours and flavours

Beetroot, asparagus and smoked salmon salad

Preparation time: 5-10 minutes

Serves 2

Around 125g asparagus tips
135g watercress and salad leaves
​100g smoked salmon
2 cooked beetroot, dipped in vinegar (not pickled) and cut into eighths

For the dressing

3 tbsp horseradish cream
2 tbsp organic Greek style natural yogurt
1 tsp white wine vinegar
Black pepper to season
1 lemon, juiced

Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes. Meanwhile assemble the salad leaves and watercress onto two small plates and lay on the smoked salmon.

Add the beetroot. Then drain the asparagus tips and lay on top of the salad. Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.

For more recipes, go to rachelsorganic.co.uk