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Beetroot and carrot salad with salmon and egg
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Prep Time:
15 minutes
Cook Time:
3 minutes
Total Time:
18 minutes
Energizing weekend salad to fuel you up.
Ingredients:
  • 4 eggs
  • 2 beetroot bulbs, peeled, coarsely grated
  • 2 carrots, peeled, coarsely grated
  • 150g pkt smoked salmon portions, flaked
  • 80ml (1/3 cup) fresh lemon juice
  • 18.20 gm olive oil
  • 1 tsp horseradish cream
  • 40.00 ml chopped fresh chives
Instructions:
  • Place the eggs in a small saucepan filled with cold water. Bring to a boil over high heat, then reduce to medium and boil for 3 minutes. Drain the eggs and cool them under cold running water before peeling.
  • Arrange the beetroot and carrot on serving plates, followed by halved eggs and salmon on top.
  • In a small bowl, combine lemon juice, oil, and horseradish cream. Season with salt and pepper. Drizzle over the salad and garnish with chives.

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