Beetroot, smoked salmon & walnut salad

Name: Beetroot, smoked salmon & walnut salad | Asda Good Living
Total time: 4 h 10 min
Yield: 4
Cuisine: British
Ingredients: 2 x 140g packs Asda Smoked Scottish Salmon; 300g pack Asda Vacuum Packed Cooked Beetroot, sliced thickly and cut into small squares; 6 tbsp sunflower oil; 2 tbsp balsamic vinegar; 220g pack Asda Extra Special Baby Plum Tomatoes, halved; 50g walnuts, toasted and roughly chopped; Fresh dill, chopped, to serve

Turn your smoked salmon a beautiful shade of purple by preparing it several hours in advance.

By Asda Good Living,21st September 2015

Cook: 4 Hours 10 Mins

Serves: 4

Price: £2.59 per serving

Nutritional Information

Each 245g serving contains

Energy
1955kj
467kcal

23%

Fat
38.3g

High
55%

Saturates
6.3g

Med
40%

Sugars
8.3g

Med
9%

Salt
2.4g

High
40%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
798kj/191kcal

Ingredients

2 x 140g packs Asda Smoked Scottish Salmon

300g pack Asda Vacuum Packed Cooked Beetroot, sliced thickly and cut into small squares

6 tbsp sunflower oil

2 tbsp balsamic vinegar

220g pack Asda Extra Special Baby Plum Tomatoes, halved

50g walnuts, toasted and roughly chopped

Fresh dill, chopped, to serve

Method

Place the slices of smoked salmon on a large plate in a single layer. Top with one-third of the beetroot. Wrap tightly in cling film and put another plate on top. Chill in the fridge for 3-4 hours – or up to 24 hours.

When you are ready to serve, make a salad dressing by whisking together the oil and balsamic vinegar.

Unwrap the salmon and beetroot and arrange on serving plates. Spoon over the remaining beetroot, tomatoes and walnuts, and drizzle on the dressing. Top with chopped dill.