Can you give me a recipes for salads with 1.beetroot 2.salmon?

I mean 2 recipes, not beetrrot and salmon in hter same saladCan you give me a recipes for salads with 1.beetroot 2.salmon?
SANTA FE SALMON SALAD





1 med. garlic clove


1 jalapeno chili, stemmed


1/2 c. fresh lime juice


1/2 c. fresh orange juice


1/2 c. olive oil


2 tsp. mustard


1 tsp. salt


3/4 tsp. ground cumin


3/4 tsp. sugar





SALSA:





4 lg. green onions, cut into 1/4 in. pieces


2 fresh tomatillos, husks removed, minced


1 lg. plum tomato, halved, seeded, cut into 1/4 in. pieces





SALAD:





2 lg. bunches watercress, stems trimmed


1 sm. head Romaine lettuce


1/2 c. fresh cilantro, stems trimmed


4 (3/4 in. thick) salmon fillets (about 5 oz. each), halved


1/2 lg. red bell pepper, pressed flat


1/2 lg. green bell pepper, pressed flat


Salt and freshly ground pepper


1 jicama (about 1 lb.), peeled, cut into 2 in. julienne


2 med. size ripe avocados, peeled, seeded, cut into 8 wedges each





For Dressing: Mince garlic and jalapeno in blender or processor. Add lime and orange juices, olive oil, and mustard and blend until smooth. Mix in salt, cumin, and sugar.


For Salsa: Combine green onions, tomatillos, and tomato in medium bowl. Mix in 1/4 cup dressing.





For Salad: Tear watercress and Romaine into bite-size pieces. Combine with cilantro in large bowl. (Salsa and salad can be prepared 4 hours ahead.)





Place salmon in plastic bag with 1/4 cup dressing. Marinate 20 minutes.





Prepare barbecue (medium-high heat) or preheat broiler. Char skin side of peppers until blackened, about 8 minutes. Wrap in paper bag and let stand 10 minutes to steam. Peel and cut 1/4 inch pieces. Add to salsa. Drain salmon and discard marinade. Season with salt and pepper. Grill until cooked through, 2 minutes per side.





Add jicama and remaining dressing to greens and toss to coat. Adjust seasoning. Divide among 4 chilled plates. Garnish each plate with 4 avocado wedges. Remove skin from salmon. Place 2 salmon pieces atop greens on each plate. Spoon salsa over salmon and avocado. Serve immediately.





Serves 4.





beetroot salad


Preparation Time: 5 minutes








Serves: 4





Ingredients





1 beetroot


1 carrot


1 apple


handful of raisins


tbsp of creme fraiche or mild mayonnaise





Instructions





1. Coarsely grate 1 peeled beetroot, 1 carrot, 1 apple, add a handful of raisins.





2.Stir in a tablespoonful of creme fraiche or mild mayonnaise and serve.





Simple and delicious.Can you give me a recipes for salads with 1.beetroot 2.salmon?
beetroot





1 (810 g) can baby beets, chilled


200 ml sour cream


1 tablespoon prepared horseradish


1 tablespoon water


1 tablespoon chives, snipped


Drain, wash and drain the beetroot. Cut each in half.


Mix the remaining ingredients together and mix through the beets gently and thouroughly.





OR





Beetroots 600 gms


Orange juice 录 cup


White pepper powder 录 tsp


Mustard powder 录 tsp


Orange rind 陆 tsp


Spring onion rings 录 cup


Salad oil 1 tbsp


Salt to taste





Method:


Boil the beetroots. When cool, peel and dice them into 1/2\'; cubes and chill them. Mix orange juice, oil, salt, pepper, mustard powder and orange rind together in a bowl. Pour the dressing over the beetroot pieces and garnish with rings of spring onion.