Its official, beetroot makes everything beautiful! Now I’m not the biggest fan of overpowering beetroot flavour, but a subtle hint of it can really boost your meal, and something that bright and vibrant as this has to taste good right!? Considering that I would always discard beetroot in a salad, I love it in chocolate cake, houmous and now salmon – so in my eyes, it officially rocks!
- 1 tbsp pureed beetroot
- 2 tsp gin
- ½ tsp lemon zest
- 2 x 150g salmon fillets
For the salad
- 100g mixed salad beans – cooked according to the pack instructions
- 115g samphire – fried for 3-4 minutes with a small nob of butter
- 70g feta cheese – roughly chopped
- ½ small red onion – finely sliced
- Mixed Leaves
For the dressing
- 1 tso grated horseradish
- Juice ½ lemon
- 30g cucumber
- 1 Sprig dill
- 1 sprig tarragon
- 1 tsp real mayonnaise
- 2 tbsp extra virgin olive oil
Mix together the puree, lemon zest and gin and cover the salmon filets
Leave to marinate for at least 20 minutes
Pre-heat the oven to 180’C
Place the salmon filets in an ovenproof dish and roast for 15-20 minutes until cooked.
Whiz together all the ingredients for the dressing.
Toss together all the ingredients for the salad, top with the salmon and drizzle over the dressing.