Smoked salmon, beetroot and orange salad with crème fraiche

Tamara West

Nadia Lim cooks a healthy and delicious dinner party that can be prepared in advance, making your night stress-free

This entree takes minimal effort to make; it is more an assembly of good quality ingredients and flavours that go well together, which is exactly what you want for a stress free dinner party.

See also:
Main – Venison meatballs with red wine plum sauce and celeriac mash
Dessert – Baked ricotta cheesecake with tamarillos

Ingredients

2	Beetroot, medium, peeled and cut into 1-2cm thick wedges
1 Tbsp	Runny honey
1 Tbsp	Olive oil
4 handfuls	Baby rocket
½	Lemons, juiced
1 to drizzle	Extra virgin olive oil
300 g	Hot-smoked salmon fillets, torn into bite-sized pieces (Main)
1	Avocado, firm and ripe, sliced
2	Oranges, peeled and sliced
1 packet	Creme fraiche, to serve

Directions

1. Heat oven to 200degC. Line an oven tray with baking paper.
2. Place beetroot wedges on prepared tray; drizzle with honey and olive oil and season to taste with salt and pepper. Roast until soft (when a skewer or fork goes through without resistance), 15-25 minutes.
3. To serve, place a handful of rocket leaves on each diner's plate and dress with lemon juice and extra-virgin olive oil. Top with beetroot, pieces of salmon, avocado and orange segments, and a dollop of creme fraiche. Grind black pepper over the top.