This is a simple supper that lets all of the brilliant ingredients sing. The earthy, rich, sweet Heritage Beetroots and succulent Oak Roasted salmon are a match made in heaven and the tangy horseradish sharpens the whole dish up. Heritage Beets are beautiful to look at, they are versatile and very easy to prepare. The varying coloured beets offer different treats, the darker more traditional purples give the just picked from the ground flavour and the lighter yellow ones a more sweet and subtle yet still robust taste. The salmon is smokey and moist, but if fish isn’t your favourite you could swap it for a goats cheese. Enjoy with some toasted rye and a crisp glass of prosseco. For the full recipe, click below.
Ingredients for 4
- Oak Roasted Salmon (I bet the Greenwich Smokery does a nice batch. Ours came from Furness Fish & Game in Borough Market)
- A bunch of heritage beetroots (now available in Sainsburys)
- 3 whole garlic cloves
- Fresh Thyme
- 1 bag of new potatoes
- 1 packet of tenderstem broccoli
- Dash of balsamic vinegar
- Small cup of Vegetable Stock
- Jar of horseradish cream
- Salt and black pepper to taste
Scrub your beetroots and put them in a large roasting tin, skin on. Pre-heat the oven to 180c. Add olive oil, fresh sprigs of thyme and whole garlic cloves to your beets and put them in the oven to roast for about 40 minutes until slightly softened. Wash and halve the new potatoes and add them to the tin. Roast for another 30 minutes until the potatoes are browned and the beetroots are soft enough to cut through.
Remove the beets, putting the potatoes back in to crisp up. Let the beets cool slightly then peel them with your fingers (you might want to use a glove). Slice them and set aside. Remove the potato pan from the oven, scoop out the potatoes and deglaze the pan with a dash of balsamic vinegar, squeezing the garlic out of its skins. Add half a cup of vegetable stock, then try and remove and discard as much residue from the remaining juices.
Turn your hob onto a medium heat and place the pan with the juices in onto it. Throw in your broccoli and cover with foil. Shake the pan to stir the broccoli, leaving it on the heat until it is cooked to your tastes. Combine the broccoli, potatoes and beetroots and season. Don’t add too much salt as oak roasted salmon is naturally salty.
Put the vegetables into your bowl to serve and top with chunks of salmon, a dollop of horseradish cream and a few drips of olive oil.