Roast Beetroot Salad with Apple and Smoked Mackerel

Name: Roast Beetroot Salad with Apple and Smoked Mackerel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 people
Ingredients: 2 medium (@150g/ 5oz) beetroots (preferably chiogga/candy cane); 1 teaspoon cumin seeds; 1 tablespoon olive oil; 1 fillet smoked mackerel; 2 tablespoon pumpkin seeds; 1 tablespoon walnuts; 75 g (3oz/1 cup) salad leaves (lamb's lettuce, beetroot, rocket/arugula, watercress); 1 clementine (or small orange) segments and zest; 1 tart apple (Granny Smith); 1 tablespoon white wine vinegar; 1 tablespoon fresh parsley (flat-leaf); zest from the orange/clementine; 3 tablespoon avocado (or olive) oil; 1 tablespoon white wine vinegar; ¼ teaspoon Piment d'Espelette; good pinch each salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 people
Calories
468 kcal
Course
Main Course, Appetizer, Lunch
Cuisine
French, British

Roast Beetroot Salad with Apple and Smoked Mackerel

Iris Warren

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Roast beetroot salad tossed with tart apple, smoked mackerel, toasted nuts and seeds and flavoured together with a spiced orange dressing.

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Ingredients

Servings

2 medium (@150g/ 5oz) beetroots (preferably chiogga/candy cane) peeled, cut roughly into cubes
1 teaspoon cumin seeds
1 tablespoon olive oil (or rapeseed/canola/colza)
1 fillet smoked mackerel flaked
2 tablespoon pumpkin seeds toasted
1 tablespoon walnuts toasted
75 g (3oz/1 cup) salad leaves (lamb's lettuce, beetroot, rocket/arugula, watercress)
1 clementine (or small orange) segments and zest organic/unwaxed
1 tart apple (Granny Smith) peeled, finely chopped
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon fresh parsley (flat-leaf) finely chopped

Salad Dressing

zest from the orange/clementine (as above)
3 tablespoon avocado (or olive) oil
1 tablespoon white wine vinegar or cider vinegar
¼ teaspoon Piment d'Espelette or chilli flakes
good pinch each salt and pepper fleur de sel or Maldon flakes

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Instructions

Preheat oven to 180°C fan/200°C/400°F/Gas 6. Place a pan of water to boil and add a ½ teaspoon salt. Meanwhile, peel and chop raw beetroot roughly into cubes. To blanche, plunge into the boiling water for 2-3 minutes then drain.
Throw the drained beetroot into a roasting dish and shake it so that the cubes are in a single layer. Dribble over the olive oil, cumin seeds and sprinkle over some salt and a few turns of the pepper-mill. Roast for about 20 minutes or until a sharp knife inserted shows they're cooked. Leave to cool on the counter and toss in a tablespoon of wine or cider vinegar.
Optional but highly recommended for extra flavour: dry fry the walnuts and pumpkin seeds over high heat for 2-3 minutes in a frying pan without any oil until toasted.
Grate the orange zest into a large serving bowl. Whisk in the oil, vinegar, piment d'Espelette or chilli flakes and season to taste. Toss in the rest of the ingredients and serve with freshly chopped parsley.

Notes

Variations: this salad is also delicious with tinned sardines, mackerel in place of the smoked mackerel. Alternatively, also good without the fish - replace with goat's cheese, cottage cheese or feta.
Nutrition per 246g serving: 5g protein; 40g lipids; 23g carbohydrates; Glycemic Index: 7.