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    LOVE life Smoked trout, roast beetroot and tarragon salad

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    LOVE life Smoked trout, roast beetroot and tarragon salad

    • Total time: Ready in 25 minutes 25 minutes

    Ingredients

    250g pack G’s cooked beetroot, drained and cut into wedges
    1 tbsp balsamic vinegar
    Olive oil spray
    140g bag Waitrose watercress, rocket and spinach
    168g Waitrose kiln-smoked rainbow trout fillets, broken into large flakes
    2 tbsp Waitrose sherry vinegar & tarragon dressing
    500g new potatoes, halved and steamed, to serve

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Place the beetroot wedges in a roasting tin and drizzle with the balsamic vinegar. Spritz with olive oil, season with pepper and roast for 15-20 minutes.

    2. Pile the salad onto 2 plates and add the beetroot.

    3. Top with the smoked trout, pour over the dressing and serve with the potatoes.

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    Cook’s tip

    Smoked fish makes for a classic pairing with beetroot. You could also try this recipe with hot smoked mackerel fillets or Kiln-roasted Scottish salmon flakes.

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