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Beetroot and mackerel salad recipe

35 ratings

A great match of vibrant, earthy beetroot and strong, oily mackerel - this tasty salad uses a horseradish-spiced crème fraîche dressing and crispy, fresh salad leaves for the perfect quick and easy gluten-free dinner. See method

Serves 2
10 mins to prepare
573 calories / serving
Gluten-free

Ingredients

1tbsp horseradish sauce
1tbsp low-fat crème fraîche
6tbsp cooked green, puy or brown lentils
6 Tesco Finest Sweetfire baby beetroots
1 x 200g bag beetroot salad leaves or mixed salad leaves
1 x pack crushed peppercorn smoked mackerel fillets, skin removed and flaked into pieces

Each serving contains

Energy
2380kj
573kcal 29%
Fat
40g 57%
Saturates
8g 42%
Sugars
11g 12%
Salt
2.8g 47%

of the reference intake
Carbohydrate 19.1g Protein 30.9g Fibre 5.6g

Method

Put the horseradish sauce, crème fraîche, lentils and beetroot in a bowl and gently toss together.
Arrange the salad leaves on two plates and spoon some of the beetroot mixture over each. Scatter over some flaked mackerel and serve.

See more Salad recipes