Dean’s sticky baked beetroot and salmon salad recipe on Lorraine

Dean Edward served up a tasty sticky baked beetroot and salmon salad on today’s episode of Lorraine.

The ingredients are: 6 beetroot, peeled and quartered, 1 tsp olive oil, 2 tbsp balsamic vinegar, Salt and ground black pepper, 4 handfuls salad leaves, baby watercress, lamb’s lettuce, 400g hot smoked salmon, flaked, 6 radishes, thinly sliced, 100g feta cheese, crumbled, ½ red onion, thinly sliced and Lemon wedges, for serving.

Dressing: 100ml low fat natural yoghurt, 1 heaped tsp horseradish sauce, Juice ½ lemon and 2 tbsp dill, chopped.