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

1. Pre-heat the oven to 190c.
2. Top and tail the beetroots, leaving a little of the stalk intact and then cut any large beetroot in half.
3. 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.
4. 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.
5. Once the beetroot is ready, remove from the oven, unwrap the foil and leave to cool.
6. 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.
7. Place all the dressing ingredients into a jug and mix well to combine.
8. Thinly slice the shallot.
9. Dice the cucumber.
10. Remove any bones from the salmon fillets and season.
11. 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).
12. Carefully turn the salmon over and cook for a further 4-6 minutes, until the salmon has turned a lovely golden colour.
13. Remove from the pan and leave to cool.
14. Arrange the salad leaves on the plates, and top with the beetroot and shallot.
15. Break up the salmon pieces and scatter over the salad.
16. Pour over the dressing.