Carrot & Beetroot Salad with Salmon and Boiled Egg

Serves: 4

Prep & Cooking Time: 18 mins

Nutritional Information Per Serve:

  • Calories 203
  • Protein 17 g
  • Total Carbs 6 g
  • Total Fats 12 g (Saturated Fats 3 g)
  • Cholesterol 235 mg
  • Sodium 605.51 mg


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


  1. Place eggs in small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 3 minutes. Drain and cool under cold running water. Peel off egg shell.
  2. Divide the carrot and beetroot among serving plates. Cut each egg in half and place on top of the vegetables. Top with the salmon.
  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 to finish.