Roasted beetroot and salmon salad
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Roasted beetroot and salmon salad

This super salad is full of omega-3 fatty acids from the salmon; healthy monounsaturated fats, vitamin E and fibre from the almonds; and vitamin C, folate and potassium from the beetroot.

Leslie Glover

Ingredients

Serves: 4 

  • 1 kg beetroot, well scrubbed
  • 1⁄3 cup natural (unblanched) almonds, coarsely chopped
  • 250 g whole-wheat penne
  • 1 cup natural low-fat yogurt
  • 1⁄4 cup fresh lemon juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon 97% fat-free mayonnaise
  • 1 can (415 g) red salmon, drained
  • 3 spring onions, thinly sliced

Directions

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 200°C. Wrap beetroot in foil, place on baking sheet and bake for 1 hour or until tender. While oven is on, place almonds on another baking sheet, toast for 5 to 7 minutes or until golden brown.
  2. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain.
  3. Unwrap beetroot. When they are cool enough to handle, peel and cut into 2-cm chunks.
  4. In large bowl, combine yogurt, lemon juice, vinegar and mayonnaise. Add almonds, pasta, beetroot, salmon and spring onions; toss to combine.

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