Beet and Smoked Salmon Salad with Yogurt Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- for the salad
- mixed Lettuce
- 1 Red onion
- 2 smoked Wild salmon (fillets)
- 2 Red Beets
- for the dressing
- 150 grams Yogurt (0.1% fat)
- 75 grams Sour cream
- 2 Tbsps lemon juice
- 1 Tbsp Horseradish cream
- 1 tsp Dijon Mustard
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the beets and steam until fork tender. Allow to cool slightly, then peel and cut into bite-sized pieces.
2.
Rinse the lettuce and spin dry. Peel the red onion, cut in half and slice thinly.
3.
Break the smoked salmon into small pieces.
4.
For the dressing: Whisk the yogurt, sour cream, lemon juice, horseradish and Dijon mustard together until smooth. Season with salt and pepper to taste.
5.
Arrange the lettuce on a large serving platter and top with the beets, red onion and smoked salmon. Serve the dressing on the side.
