Smoked salmon and beetroot carpaccio

Smoked salmon and beetroot carpaccio
  • Serves icon Serves 4
  • Time icon Hands on time 15 mins

This tasty recipe is low in calories, fat and saturated fat, and makes good use of seasonal beetroot.

Nutrition: per serving

Calories
140kcals
Fat
5.1g (0.6g saturated)
Protein
11g
Carbohydrates
14.2g (11.5g sugars)
Salt
3.8g
Calories
140kcals
Fat
5.1g (0.6g saturated)
Protein
11g
Carbohydrates
14.2g (11.5g sugars)
Salt
3.8g

Ingredients

  • 100g round or curly lettuce leaves, ripped into bite-size pieces
  • 300g cooked beetroot, thinly sliced
  • 125g smoked salmon, cut into ribbons
  • 2 medium shallots, thinly sliced
  • 100g caperberries
  • 1 punnet salad cress, snipped
  • 1½ tbsp runny honey
  • 1 tbsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 1 tbsp sunflower oil

Method

  1. Divide the lettuce and beetroot between plates. Top with the salmon, shallots, caperberries and cress.
  2. Make the dressing. Put the honey, mustard, vinegar, oil and 2 tablespoons water in a clean jam jar, put the lid on and shake together. Season to taste. Pour the dressing over the salad and serve immediately.

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