Roast Beetroot Salad with Apple and Smoked Mackerel
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 people
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Calories
468 kcal
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Course
Main Course, Appetizer, Lunch
Roast Beetroot Salad with Apple and Smoked Mackerel
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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
- 2 medium (@150g/ 5oz) beetroot peeled, cut roughly into cubes, preferably chiogga or candy cane
- 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) lamb's lettuce salad leaves
- 75 g (3oz/1 cup) beetroot leaves
- 75 g (3oz/1 cup) rocket
- 75 g (3oz/1 cup) watercress
- 1 clementine organic/unwaxed, or small orange, segments and zest
- 1 apple peeled, finely chopped, tart variety (Granny Smith
- 1 tablespoon white wine vinegar or cider vinegar
- 1 tablespoon parsley finely chopped, flat-leaf, fresh
Salad Dressing
- orange as above, zest from orange or clementine
- 3 tablespoon avocado oil or olive oil
- 1 tablespoon white wine vinegar or cider vinegar
- ¼ teaspoon piment d'espelette or chilli flakes
- good pinch each salt fleur de sel or Maldon flakes
- good pinch each black pepper fleur de sel or Maldon flakes
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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