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