Smoked salmon is so incredible that it is definitely worth the money, even if it is sometimes a little expensive.
Peel the beet with a quick metal peeler into a suitable bowl. Season the juice of one lemon with a little pepper & salt and mix in the olive oil and balsamic vinegar. Arrange the smoked salmon nicely on a platter. First sprinkle a little watercress and then the beet over it. Finely grate the horseradish with a sharp grater. Add a little beetroot juice and pepper and, as a final touch, drizzle the vegetable mix with a little olive oil.
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