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Salmon and Beetroot Salad


Salmon and Beetroot Salad

Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Servings 4


  • 300 g red potatoes we like King Edward
  • 300 g beetroot washed and trimmed
  • 400 g smoked salmon cut into strips
  • 1 small fennel thinly sliced
  • 50 g toasted almond flakes
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste


  • Put the potatoes in a pot and cover them with water. Season with some coarse salt and bring to a boil. Cook until tender.
  • In another pot, place beetroots and cover them with water. Cook for approx 30 minutes, until tender.
  • Drain and let them cool.
  • Peel the potatoes and slice them. Slice beetroots too.
  • Place all the ingredients in a mixing bowl, and season with extra virgin olive oil, salt and pepper.
  • Serve and enjoy.


Additional tips

  • You can replace red potatoes with sweet potatoes.
  • For more crunchiness, add 25g almond flakes, 10g toasted and chopped hazelnuts and 10g of chopped and toasted walnuts.
  • For a more intense flavour, add thinly sliced red onion.
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