Smoked trout, roast beetroot and tarragon salad

  • Total time: Ready in 25 minutes 25 minutes


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


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.