Salad with Salmon and Beetroot 


  • Lemon juice
  • 2 tablespoons of olive oil
  • 200g cold-smoked salmon
  • 0.5 fennel
  • 1 beetroot
  • 2 oranges
  • 40 g hazelnuts
  • 80 g blue cheese
  • 250 g spinach
  • Balsamic vinegar


  1. Bake the beetroot at 200°C for 40 minutes (until soft). 
  2. Slice the fennel and beetroot into thin slices, peel and dice the oranges. 
  3. Cut the salmon slices into thin strips. Crumble the cheese and toast the hazelnuts in a pan. 
  4. In a bowl, mix balsamic vinegar, olive oil, and lemon juice. 
  5. Mix the sliced beetroot, salmon, fennel, spinach, and oranges well. Sprinkle the prepared salad with hazelnuts and blue cheese.