Roasted salmon with beetroot and horseradish topping

OK, OK, so Pesach was 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…

Well, 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 (oh, OK then, DH), ‘proper’ chrayne should not be sweet, but should give you shooting pains through the top of your head (a bit like wasabi). Hmmm.

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…

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

I assembled this a while before cooking 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 – see comment above re. shooting pains…

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.

(I should point out that it is possible to make this yummy salmon with horseradish that you’ve bought specifically for the purpose, and you could even substitute a couple of spoonfuls of prepared jarred horseradish instead of fresh.)

This makes four fillets of salmon. Delicious!

Roasted salmon with beetroot & horseradish
Serves 4
Write a review
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
629 calories
10 g
196 g
28 g
81 g
4 g
421 g
507 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 629
Calories from Fat 250
% Daily Value *
Total Fat 28g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 196mg
Sodium 507mg
Total Carbohydrates 10g
Dietary Fiber 3g
Sugars 7g
Protein 81g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 350g bunch beetroot
  2. 25g piece fresh horseradish root
  3. 1-2 spring onions
  4. 2 tbsp olive oil (+ a little for oiling the baking sheet)
  5. 4 salmon fillets
  6. 4 tsp natural yogurt
  1. Peel and grate the beetroots. Peel and finely grate the horseradish root. Trim and thinly slice the spring onions.
  2. 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.
  3. Line a baking sheet with foil and brush with a little olive oil. Arrange the salmon fillets on the baking sheet.
  4. Spread 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.
  5. Bake at 180C fro around 15 minutes until the fish is cooked through.
  6. Serve, and enjoy!
If you want to be kept informed when I post delicious recipes like this one, then please sign up to receive updates by email. It only takes a second and you’ll get the new recipes directly to your inbox. And of course, I’ll never pass on your email address to anyone.
Click here to sign up.

Roasted salmon with horseradish & beetroot

If you’re looking for more ideas to use up your fresh horseradish root, how about these smoked salmon canapés from Ceri at Natural Kitchen Adventures, this giant potato & horseradish pancake from Tami at the Weiser Kitchen, or this beet salad with baby arugula, red onion and horseradish vinaigrette from Ronnie Fein.

Since it has all that lovely beetroot in the topping, I’m linking up this salmon recipe with Extra Veg, hosted by Helen at Fuss Free Flavours and co-organised by Michelle at Utterly Scrummy.


  1. Hilary Margelovich

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

  2. Pingback:Teriyaki Glazed Salmon Parcels

  3. 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!

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

  5. 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…

Leave a Reply

Your email address will not be published. Required fields are marked *