Beetroot: 100g (1 medium, peeled and sliced), Salmon fillet: 85g (3 oz), Orange: 100g (1 small, segmented), Mixed greens: 50g (2 cups), Red onion: 15g (2 tbsp, thinly sliced), Walnuts: 10g (1 tbsp, chopped), Olive oil: 10ml (2 tsp), Orange juice: 15ml (1 tbsp), Dijon mustard: 2g (1/2 tsp), Honey: 5g (1 tsp), Salt: 1g (pinch), Black pepper: 1g (pinch)
1. Preheat oven to 400°F (200°C). 2. Wrap 100g sliced beetroot in foil and roast for 30-35 minutes until tender. Let cool, then slice. (Alternatively, use pre-cooked beetroot.) 3. Season 85g salmon fillet with a pinch each of salt and pepper. 4. Heat 3ml olive oil in a skillet over medium-high heat. 5. Cook the salmon for 3-4 minutes per side until cooked through. Let rest for 5 minutes, then flake with a fork. 6. In a small bowl, whisk together 7ml olive oil, 15ml orange juice, 2g Dijon mustard, 5g honey, and a pinch each of salt and pepper to make the dressing. 7. In a serving bowl, arrange 50g mixed greens. Top with the sliced beetroot, 100g orange segments, 15g sliced red onion, flaked salmon, and 10g chopped walnuts. 8. Drizzle with the dressing just before serving.
