Roast Beetroot and Potato Salad with Smoked Mackerel, Horseradish and Chives

Finally, for this week, beetroot is back in our boxes again. Beetroot is super good for you, as I always say, excellent at lowering blood pressure and cholesterol and especially at good at detoxing your liver, which is always a good thing. It compliments smoky fish beautifully and as I am always trying to get more omega 3 in my diet, I decided to combine it this week with some lovely smoked herring. (Heston does a rather nice “Jasmin Tea Hot Smoked” one at Waitrose.) I added some horseradish to cut the oiliness and add a kick. Served up with some mixed Riverford salad, it worked especially well with the Mizuna and Mustard Leaves. Really healthy, really delicious and really pretty too.

Roast Beetroot Salad with Smoked Mackerel, Horseradish and Chives 2

Roast Beetroot and Potato Salad with Smoked Mackerel, Horseradish and Chives

4 medium beetroot

A few cooked new potatoes (preferably still warm)

Red wine vinegar

Extra virgin olive oil

A handful of mixed salad leaves

A packet of smoked mackerel, skin and bones removed

Small bunch chives

For the horseradish Cream (or 3 tbsp. good quality creamed horseradish)

A tablespoon of fresh horseradish, peeled and grated

3 tablespoons crème fraiche (or double cream and ½ lemon)

Pinch salt

Begin by roasting the beets. Preheat an oven to 180°C. Scrub the beets, wrap in foil, and roast for 45 to 60 minutes or until a knife inserts and removes easily. Set aside to cool. Once the beets are cool enough to handle, you can just slip the skins off with your hands. You may want to wear gloves but it is really quite a satisfying experience. Cut into bite-sized chunks. Transfer to a bowl. Add your new potatoes, cut into a similar size.

Make the horseradish cream by mixing the crème fraiche with the fresh horseradish and a pinch of salt. (If using double cream, stir in slowly the juice of about half a lemon until the cream thickens.)

Add 2 tablespoons of your horseradish cream into your beetroot, along with a little vinegar, olive oil and salt and pepper to taste. Pile on top of your leaves. Roughly break up the mackerel and put on top and finally use a pair of scissors to snip chives on top.

Roast Beetroot Salad with Smoked Mackerel, Horseradish and Chives 1

Leave a Reply

Your email address will not be published.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