- Mix the cranberry sauce, vinegar, chilli flakes, orange juice and zest together and season
- Pour the cranberry dressing over the beetroot and gently mix through. Cover the beetroot and place in the fridge for at least 30 minutes
- When the beetroot is ready drain the beetroot (keep the marinade to dressing the salad leaves)
- Brush the bread will a little olive oil and grill.
- To assemble the sandwich, spread the cream cheese over the toasted bread.
- Divide the beetroot between the 2 sandwiches
- Dress the leaves with a little of the Cranberry & beetroot marinade and scatter over the beetroot
- Lay the smoked salmon over the salad leaves
- Garnish with Micro cress or top with another slice of toasted bread
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