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About this recipe: Beetroot, soya beans and potatoes are tossed in a piquant soured cream dressing, then served on a salad of rocket, fennel and tomatoes in this delicious and refreshing main-course salad, which is suitable for vegetarians. Serve with dark rye bread so you can mop up all the creamy dressing.
To make a broad bean and smoked haddock salad, substitute 2 cans broad beans, about 410 g each, drained and rinsed, for the soya beans. Instead of diced potatoes use small new potatoes and leave them whole. In the dressing, replace the horseradish with 2 tbsp chopped fresh dill. In step 4, omit the beetroot and add 225 g (8 oz) flaked cooked smoked haddock. Serve spooned onto a salad made by tossing together 1 seeded and thinly sliced red pepper, the segments from 2 large oranges, 45 g (1½ oz) watercress sprigs and 200 g (7 oz) torn romaine lettuce leaves.
Soya beans are rich in phytoestrogens and it is thought that they can help to protect against osteoporosis or brittle bone disease. Eating soya products also seems to help relieve many of the symptoms associated with the menopause. * Traditionally, beetroot was believed to help keep blood healthy, probably because of its deep red colour. Indeed it does contain folate, a B vitamin that is needed for the prevention of anaemia. * Fennel provides useful amounts of potassium and folate. In natural medicine it is believed to aid digestion, and to relieve wind and stomach cramps.
C, folate, copper, potassium * A, B1, B6, E, calcium, iron, selenium, zinc * B2, niacin