How To Make Beetroot Salad
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How To Make Beetroot Salad
Savour the goodness of beetroot by combining it with with pan fried mackerel and horseradish cream. Talk about a tasty salad!
- Prep:
- 10m
- Cook:
- 45m
- Total:
- 55m
- Serves:
- 1
- Temp:
- 160° c - 320° f
Ingredients
- 1 beetroot
- 1 mackerel
- horseradish cream
- salad leaves
- fresh horseradish
- olive oil
- vegetable oil
- salt
- pepper
- thyme
Method
Begin by peeling your beetroot and cutting it into wedges. Put them in an oven proof dish with a little olive oil, salt, pepper and thyme. Cook in the oven for 30-45 minutes at 160 degrees Celsius.
While the beetroot is cooking, prepare the mackerel. Using a flexible knife, cut along one side of the spine starting at the tail end, then cut off at the head. Next cut out the rib cage and cut a groove down the middle on the fillet to remove any pin bones.
Pan fry the mackerel fillets in hot vegetable oil, starting with the skin side for 1.5 minutes, then turn them over for another 30 seconds on the flesh side.
Plate the dish up, starting with the roast beetroot, followed by a few spoonfuls of the horseradish cream, and topped with the fish.
Garnish the dish with some salad leaves scrunched up with a bit of oil, and a little grated fresh horseradish.