Kipper loves beetroot, but chioggia beets are her favourite. Which isn’t a big surprise, really. What child wouldn’t be drawn to their gorgeous pink-and-white candy striped interior?
We got a bagful in our latest organic veg box, and I decided, uncharacteristically, to not mess with them too much and just roast them simply in olive oil (once I’d taken dozens of photos of them, obviously). We were having salmon, and again, I restrained myself from chucking additional flavours at it. Instead, I made a very simple dressing that complimented both the salmon and roasted beetroots. I love horseradish, and it goes really well with oily fish and the earthiness of the beets. The only thing that could have made this even yummier was if the salmon had been smoked. Mmmmm.
As meals go, this was absurdly easy to make, and tasted delicious. Kipper wasn’t keen on the horseradish cream, but she polished off the beetroots and ate almost a whole portion of salmon. Sometimes, less really is more, it seems.
Salmon with roasted beetroots and horseradish cream
You will need:
4 medium chioggia beetroots (or use regular, or golden varieties) – approx. 450-500g
1 tbsp olive oil
3 salmon fillet portions
1.5 tbsp hot horseradish
1.5 tbsp double cream
What to do:
Preheat the oven to 180C.
Peel the beetroots. Have horizontally to show off the stripy pattern. Toss with the olive oil and roast in the hot oven for 45-60 minutes.
Meanwhile, arrange the salmon on a baking sheet. Brush with olive oil if desired, and bake alongside the beetroots for 10-15 minutes.
Mix the horseradish and cream together.
Serve the salmon with roasted beetroots, and a dollop of the horseradish cream.