No matter whether you've always loved to prepare or you've chosen up it as a spare time activity throughout quarantine, we'd see a guess that you simply are on the lookout for new recipes to try. After all, getting creative at your kitchen is a great and worthwhile way to spend your time.

We've assembled most of the very adored , highest ranked Beetroot and carrot salad with salmon and egg inside our website. It is the very best of the Ideal!

We've rounded up the most useful recipes ever. They're our most loved, rated and commented 5-star recipes from our big group, all in 1 location. The programs, mains, desserts and much are guaranteed yummy!

Ingredients

4 eggs
2 beetroot bulbs, peeled, coarsely grated
2 carrots, peeled, coarsely grated
150g pkt smoked salmon portions, flaked
80ml (1/3 cup) fresh lemon juice
1 tablespoon olive oil
1 teaspoon horseradish cream
2 tablespoons chopped fresh chives

Method

Step 1 Place eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 3 minutes. Drain. Cool under cold running water. Peel.
Step 2 Divide the beetroot and carrot among serving plates. Cut each egg in half and place on top of the vegetables. Top with the salmon.
Step 3 Whisk the lemon juice, oil and horseradish cream in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and sprinkle over the chives.

Beetroot and carrot salad with salmon and egg

How to make Beetroot and carrot salad with salmon and egg

Ingredients

Method