The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon, Roasted Beetroot & Horseradish Salad
Elevate your salad game with this vibrant bowl, featuring buttery, responsibly-sourced salmon, sweet roasted beetroot, golden potatoes and cooling cucumber. The dressing? A flavour powerhouse of fragrant chives, punchy horseradish and creamy yoghurt. Don't forget the pickled onion for extra zing!
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 salmon fillets (Fish)
- 6 baby potatoes
- 1 onion
- 1 tbsp red wine vinegar
- 1 midi cucumber
- 200g raw beetroot
- 1 handful of fresh chives
- 40g mixed salad leaves
- 40g walnuts (Nuts)
- 80g greek style yoghurt (Milk)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
Nutritional Information
Calories: 796
Protein: 42g
Carbs: 43g
Fat: 50g
Ingredients
- 1 salmon fillet (Fish)
- 1 onion (use half)
- 40g walnuts (use half) (Nuts)
- 80g greek style yoghurt (use half) (Milk)
- 200g raw beetroot (use half)
- 1 handful of fresh chives (use half)
- 40g mixed salad leaves (use half)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 midi cucumber (use half)
- 6 baby potatoes
- 1 tbsp red wine vinegar (use half)
Nutritional Information
Calories: 911
Protein: 45g
Carbs: 67g
Fat: 51g
Salmon, Roasted Beetroot & Horseradish Salad
Elevate your salad game with this vibrant bowl, featuring buttery, responsibly-sourced salmon, sweet roasted beetroot, golden potatoes and cooling cucumber. The dressing? A flavour powerhouse of fragrant chives, punchy horseradish and creamy yoghurt. Don't forget the pickled onion for extra zing!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl & a small bowl
Time to roast
- Quarter the potatoes. Cut the beetroot into 2cm chunks
- Place both onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 10 mins
Pickle the onion & bake the salmon
- Thinly slice half the onion and add to the large bowl, along with the vinegar and a pinch of salt. Toss to coat and set aside to pickle
- Cut the remaining onion into 5 wedges
- After 10 mins of roasting, add the onion wedges and the salmon (skin-side down) to the veg tray. Drizzle the salmon with 1 tsp of oil and roast for a further 20 mins, until the veg is soft and golden and the salmon is cooked through
Prep the yoghurt dressing
- Finely chop the chives. Thinly slice the cucumber into 1/2cm half-moons
- In the small bowl, combine the horseradish, yoghurt, chives, 1 tbsp water (1/2 tbsp for 1 person) and a pinch of salt
Toss the salad
- When everything's ready, add the roasted potatoes, beetroot, onion wedges, cucumber and 1 tsp oil to the pickled onion bowl. Toss to combine
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Add the salad leaves to the bowl, toss to combine, then share between plates
- Flake the salmon into large chunks and place on top (discarding the skin)
- Drizzle over the yoghurt dressing and scatter with the walnuts to finish
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