I love roasted beetroot as a side vegetable with a salmon fillet and thought they'd be a lovely combination in a salad.
The beetroot are roasted in their skin, which creates a lovely depth of flavour. I've created a yoghurty horseradish dressing for the salad, which adds a sharpness to the dish that complement the oily fish. However, if horseradish isn't your thing, then you can omit the horseradish and replace with a tablespoon of lemon juice or just use your favourite dressing!
For the salad:
500g fresh beetroot (serves 4-6)
Olive oil
Echalion Shallot
¼ cucumber
Mixed salad leaves
Salmon fillets (1 per person)
For the dressing:
90ml Greek yogurt (runny not set)
1 tablespoons of white wine vinegar
1 tablespoon of olive oil
1 tablespoon of finely diced parsley
Creamed horseradish (to taste)
Seasoning
- Pre-heat the oven to 190c.
- Top and tail the beetroots, leaving a little of the stalk intact and then cut any large beetroot in half.
- Place each beetroot (or half beetroot) in a piece of foil and drizzle with a little olive oil. Wrap the beetroot in the foil and place in the hot oven.
- Cook the beetroot for 1 - 1½ hours, until tender. To test if the beetroot is ready, remove from the oven and check how soft the beetroot are by inserting a small, sharp knife. If it slides in easily, then the beetroot is cooked.
- Once the beetroot is ready, remove from the oven, unwrap the foil and leave to cool.
- Once the beetroot has cooled down enough to touch, remove the remaining stalk and peel or rub off the skin (this is the frustrating bit!). Cut the beetroot into bite-sized chunks or cubes.
- Place all the dressing ingredients into a jug and mix well to combine.
- Thinly slice the shallot.
- Dice the cucumber.
- Remove any bones from the salmon fillets and season.
- Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Once the oil is up to temperature, add the salmon fillets and cook skin side down for 4 -6 minutes (depending on the thickness of the fillet and how you like your salmon).
- Carefully turn the salmon over and cook for a further 4-6 minutes, until the salmon has turned a lovely golden colour.
- Remove from the pan and leave to cool.
- Arrange the salad leaves on the plates, and top with the beetroot and shallot.
- Break up the salmon pieces and scatter over the salad.
- Pour over the dressing.
