Beetroot and carrot salad with salmon and egg

Recipe: Beetroot and carrot salad with salmon and egg


  • 4 eggs
  • 2 beetroot bulbs, peeled, coarsely grated
  • 2 carrots, peeled, coarsely grated
  • 150g pkt smoked salmon portions, flaked
  • 80ml (1/3 cup) fresh lemon juice
  • 1 tbs olive oil
  • 1 tsp horseradish cream
  • 2 tbs chopped fresh chives


  1. Place eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 3 minutes. Drain.
  2. Cool under cold running water. Peel. Divide the beetroot and carrot among serving plates. Cut each egg in half and place on top of the vegetables.
  3. Top with the salmon. Whisk the lemon juice, oil and horseradish cream in a small bowl. Season with salt and pepper.
  4. Drizzle the dressing over the salad and sprinkle over the chives.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)