Roasted salmon with beetroot and horseradish topping

Succulent baked salmon beneath a vibrant topping of shredded beetroot and horseradish. Easy & quick to prepare, strikingly beautiful & delicious to eat!

OK, OK, Pesach was already a couple of months ago, but I still have most of a horseradish root lingering in the bottom of the vegetable drawer. Every year it’s the same – you use a couple of inches of fresh horseradish at your seder, then the remainder slowly withers in the fridge until you finally throw it away some time around Rosh Hashanah. Oy…

salmon with beetroot & horseradish topping.

Waste not want not

This time I was determined to use at least some of it up. And since there’s only so much horseradish sauce a person can eat, I looked for inspiration elsewhere.

Traditionally in Jewish cuisine, horseradish is combined with beetroot to make chrayne – a pungent, bright pink condiment most usually served with gefilte fish. It’s readily available in jars and is usually the subject of arguments over its strength and/or sweetness. According to connoisseurs (well, DH anyway), ‘proper’ chrayne should not be sweet, but should give you shooting pains through the top of your head and clear your sinuses. 

salmon with beetroot & horseradish topping.

The beet goes on

We love beetroot in this house, so shooting pains aside, mixing the horseradish with beets seemed like a sensible thing to do. And beets go well with salmon. And so does horseradish. Let’s face it, this dish basically made itself.

I love the way the beetroot mixture looks like thatch, or even a crazy punk hair-do, on top of the salmon. Maybe I’ve been at the horseradish vodka a little too much…

salmon with beetroot & horseradish topping.

Pretty in pink

I assembled the fish and topping a while before baking it, and the bright pink colour leached prettily into the salmon, which was an added bonus, aesthetically speaking. We all enjoyed eating it, although DH thought I should have used more horseradish. You can spice it up – or down – according to your preference.

My daughter Kipper disassembled hers and ate the salmon and the beetroot separately, so we had to scrub her purple hands clean at bath time! Not a dish to be served to small people wearing their best clothes, I suspect.

No fresh horseradish? No problem!

If you don’t have a horseradish root lurking in your fridge for this recipe, you could buy a chunk specially, but it’s also possible to substitute a couple of spoonfuls of prepared jarred horseradish for its fresh cousin. Taste and adjust the amount depending on the strength of the jarred stuff, which can be quite variable.

This makes four fillets of salmon. Delicious!

salmon with beetroot & horseradish topping.

Succulent baked salmon beneath a vibrant topping of shredded beetroot and horseradish. Easy & quick to prepare, strikingly beautiful & delicious to eat!

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Roasted salmon with beetroot & horseradish

Course Main Course
Cuisine European
Keyword beetroot, fish, salmon
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 428kcal
Author Helen

Ingredients

  • 350 g bunch beetroot (approx. 12 oz)
  • 25 g piece fresh horseradish root (¾-1 oz, approx. 2 tbsp when grated)
  • 1-2 spring onions
  • 2 tbsp olive oil + a little for oiling the baking sheet
  • 4 salmon fillets (120-150g / 4-5 oz each)
  • tbsp natural yogurt

Instructions

  • Peel and grate the beetroots. Peel and finely grate the horseradish root. Trim and thinly slice the spring onions.
  • Heat the olive oil over a medium heat in a large skillet. Fry the grated beetroot for five minutes, stirring occasionally. Add the horseradish and spring onions and continue to cook, stirring, for another 2-3 minutes. Remove from the heat.
  • Preheat the oven to 180°C (350°F). Line a baking sheet with foil and brush with a little olive oil. Arrange the salmon fillets on the baking sheet.
  • Spread approximately 1 tsp of yogurt over each salmon fillet. Divide the beetroot mixture between the pieces of fish, pressing it onto the top of each one.
  • Bake at 180°C (350°F) for around 15 minutes until the fish is cooked through. Serve, and enjoy!

Notes

Approx. per serving: 428 calories, 22g fat, 42g protein, 17g carbs

You might also enjoy this Scandi-Inspired mustard & dill salmon with lingonberry sauce, this fabulous salmon topped with pine nuts, orange and rosemary, or this delicious salmon with sun-dried tomatoes.

salmon with beetroot & horseradish topping.

If you’re looking to use up more fresh horseradish root, how about this beet salad with baby arugula, red onion and horseradish vinaigrette from Ronnie Fein.

8 Comments:

  1. Hilary Margelovich

    Lemon zest instead of yoghurt is an interesting twist and you can serve this at a meat meal too

  2. I can see beetroot and horseradish going together quite beautifully. We grow horseradish down on the plot, it’s sort of taken over, but I never remember to use it. I’ve bookmarked this one though, so hopefully I will remember it. Cauliflower and wasabi soup is nice, so I’m guessing it might work equally well with horseradish.

    • My FIL used to grow horseradish and it does have a tendency to go wild if not kept in check. Cauliflower and horseradish sounds like a great combination – I’ll have to try it with some of the remaining root!

  3. I love the look of this, salmon, beetroot and horseradish are three of my favourite savoury foods, great leftovers inspiration!

  4. I bought some horseradish a few months back. It is indeed still lingering in my cupboard – why is it so hard to find use for it? Liking the sound of this recipe – Am a huge fan of beetroot!!

    • Thanks Ceri. I think part of the problem is that you typically have to buy a whole root. Why can’t they sell you just a couple of inches?! At least it keeps for ages…

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