Warm mackerel and beetroot salad

by Anne Myers-Wright RD/APD

Posted on Oct 1, 08:29 PM in . No comments.

Mackerel and beetroot salad

This salad is my pick of the bunch for a healthy lunch that will sustain you throughout your afternoon. New potatoes have a low GI, (and even more so when left to cool), and beetroot is not only high in high in antioxidants but also contains potassium, magnesium, iron, vitamins A, B6 and C, and folic acid. Walnuts are also jam packed with antioxidants and are a rich source of fibre, B vitamins, magnesium and omega 3 fatty acids.

All in all its a pretty powerful package and tastes great too!


450g/1lb new potatoes, cut into pieces
3 smoked mackerel fillets, skinned
250g pack cooked beetroot
100g bag mixed salad leaves
2 celery sticks, sliced
50g/2oz walnut pieces


2 tsp creamed horseradish sauce and 6 tbsp of your favourite salad dressing


Boil the potatoes for 12-15 minutes until just tender. Flake the mackerel fillets into large pieces and cut the beetroot into chunks.
Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a bowl and season. Add the still warm potatoes and mix well.

Add the salad leaves, mackerel, beetroot, celery and walnuts. Toss gently and serve. (serves 4- ref BBC Good Food)

Tags: Beetroot, Mackerel, Salad

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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