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  • 250g pack cooked beetroot
    quartered
  • olive oil
  • 1 tbsp (freshly grated or creamed) horseradish
  • 2 tbsp low-fat natural yoghurt
  • 1 tsp Dijon mustard
  • chopped to make 1 tbsp dill
  • ½ lemon
    juiced
  • 100g watercress
  • 280g pack peppered smoked mackerel

Nutrition:

  • kcal310
  • fat23.1g
  • saturates4.7g
  • carbs7.8g
  • sugars0g
  • fibre2.4g
  • protein16.7g
  • salt1.7g

Method

  • step 1

    Step 1
    Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot quarters with 1 tsp oil, season, tip onto a baking tray and roast for 20 minutes. Leave to cool a little. Mix the horseradish, natural yoghurt, Dijon and half the dill and season. Add a little lemon juice to loosen. Divide the watercress between 4 plates, break up the smoked mackerel and scatter on top with the beetroot wedges. Drizzle over the dressing and remaining dill to serve.

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