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Photo of Trout and beetroot salad by WW

Trout and beetroot salad

Points® value
Total Time
25 min
10 min
15 min


Skinless ocean trout

300 g

Canned cannellini beans, rinsed, drained

2 400g can, (2x400g cans)

99% fat-free, plain or natural yoghurt, unsweetened

75 g

Horseradish cream

1 tbs

Lemon juice

1½ tbs

Beetroot, cooked without added fat

250 g, baby variety, cut into wedges

Cos lettuce

2 baby, leaves separated


  1. Preheat oven to 200°C. Cut a large piece of baking paper. Place trout on paper and wrap to form a parcel. Place on a baking tray and bake for 12-15 minutes or until cooked through. Set aside to cool. Flake flesh and set aside.
  2. Place cannellini beans in a large bowl. Combine yoghurt, horseradish and juice in a small bowl. Season dressing with salt and pepper. Add half the dressing to cannellini beans and stir to combine. Add flaked trout and beetroot and gently stir to combine.
  3. Top lettuce with bean salad. Serve with remaining dressing.


TIP: You can use skinless salmon fillets instead of trout. VARIATION: Add 1 tbs baby capers (rinsed, drained) with yoghurt in Step 2 or swap horseradish cream for wholegrain mustard.