This dish with its beautiful bright colours is enough to brighten up any winter evening. Earthy beetroot contrasts brilliantly with zesty orange, whilst the creamy cheese is a delicious foil for our smoked salmon.
A great sharing dish for parties or a lunch to enjoy alone… it’s the perfect combination of low fat and delectable!
- 4 baby beetroot scrubbed
- 1 medium orange
- Extra Virgin Olive Oil
- 2x 100g packs of RR. Spink & Sons Cold Smoked Salmon
- Small bunch of rocket leaves
- 2cm piece horseradish
- 100g Skinny Crowdie or soft cheese such as ricotta
- salt and freshly ground black pepper
Using a sharp knife or mandolin slice the beetroot thinly into a bowl, grate over the orange zest, season with salt and pepper and dress with a little olive oil.
Peel the orange and cut into small wedges, cutting in-between the membrane if possible.
Spread the smoked salmon in one layer onto a large platter using a microplane grater, shave over the horseradish.
Season the salmon with freshly grated black pepper and scatter over the orange segments, sliced beetroot and rocket.
Finally drizzle over olive oil to finish.