Hot Smoked Salmon Salad with Sweet and Sour Glazed Beetroot

Hot Smoked Salmon Salad with Sweet and Sour Glazed Beetroot

An easy put-together salad full of flavour, colour and texture. PREP: 8 minutes COOK: 15 minutes

BEETROOT 1 tablespoon each olive oil and butter 2-3 tablespoons horseradish sauce 1 red onion, very thinly sliced 2 tablespoons whole grain mustard sea salt and ground pepper sea salt and ground pepper 2 tablespoons brown sugar 2 tablespoons balsamic vinegar

TO SERVE 100 grams rocket or other salad leaves 2 tablespoons currants 1 fennel bulb, thinly sliced, fronds reserved 6 cooked medium beetroot (I use vac-packed) 360 grams hot smoked salmon

HORSERADISH CREAM ⅓ cup sour cream ½ cup chopped toasted walnuts olive oil, to drizzle ⅓ cup thick plain yoghurt sea salt and ground pepper