2x200g salmon fillet, seasoned with olive oil, salt and pepper
3 medium beetroots, peeled and cut in quarters
3 medium granny smith apples, cored and sliced into half moons
½ cup of rocket
½ cup of watercress
1 tbsp of horseradish
1 tbsp of raspberry vinegar
3 tbsp of extra virgin olive oil
3 tbsp of skim milk plain yogurt
Pre-heat the oven to 160°C and place the beetroot into the oven with a little olive oil and season with salt and pepper. This will take approx. 30 minutes.
Remove from the oven and leave to sit until room temperature.
Season the salmon with salt and pepper and pan-fry for 5 minutes either side.
Remove from heat and let cool to room temperature.
In a bowl flake the salmon and then mix together the roasted beetroot, apple and watercress. On a plate place the rocket and the beetroot mix on top.
For the dressing mix all the ingredients together and then pour over the salad.