Learn . Laugh . Eat

Roasted Beetroot Salad over Steamed Fish

Prep:

Cook:

If you're keen to get on the beetroot bandwagon, why not try out this delicious recipe kindly sent in to us by the lovely Katherine Potside via Twitter. Roasted beetroots are a perfect complement for warm smoked fish, making this dish perfect for a chilly winter's evening- plus best of all, it's easy peasy to make...

IngredientsMethod

horseradish dressing

  • 2 teaspoons of jarred creamed horseradish
  • 150ml of natural yoghurt
  • 1 lemon

Fish & Salad

  • 200g smoked fish (mackerel works well)
  • 12 mini beetroots
  • 2 tablespoons of oil
  • 4 garlic cloves
  • 1 handful oregano leaves
  • 1 tbsp balsamic vinegar
  • Couple of handfuls of salad leaves

Place the scrubbed raw beetroots in foil with the garlic and oregano and drizzle the oil and vinegar over the top. Close up the foil parcel and place in a preheated oven (200°C) for about 1 hour.

Brush the fish with oil and pop in the oven at 180° in a foil parcel for about 15 minutes. Remove any stray bones and skin and break the cooked fish into chunks.

Place the salad leaves on a plate, top with the roasted mini beets, layer on the chunks of warm smoked fish and drizzle over the horseradish dressing.

And enjoy!

Got a recipe you'd like to share? Tweet us or email us and we'll feature it on the SOW blog!


horseradish dressing

  • 2 teaspoons of jarred creamed horseradish
  • 150ml of natural yoghurt
  • 1 lemon

Fish & Salad

  • 200g smoked fish (mackerel works well)
  • 12 mini beetroots
  • 2 tablespoons of oil
  • 4 garlic cloves
  • 1 handful oregano leaves
  • 1 tbsp balsamic vinegar
  • Couple of handfuls of salad leaves

Place the scrubbed raw beetroots in foil with the garlic and oregano and drizzle the oil and vinegar over the top. Close up the foil parcel and place in a preheated oven (200°C) for about 1 hour.

Brush the fish with oil and pop in the oven at 180° in a foil parcel for about 15 minutes. Remove any stray bones and skin and break the cooked fish into chunks.

Place the salad leaves on a plate, top with the roasted mini beets, layer on the chunks of warm smoked fish and drizzle over the horseradish dressing.

And enjoy!

Got a recipe you'd like to share? Tweet us or email us and we'll feature it on the SOW blog!

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