The horseradish dressing adds fire to these beautiful flavours, giving this salad real attitude.
Serves: 6
Preparation time: 15 Minutes
Cooking time: 25 Minutes
Ingredients:
2 x 250g packs Sainsbury’s British cooked beetroot
2 tablespoons olive oil by Sainsbury’s
1 tablespoon balsamic vinegar
920g salmon fillet from the fish counter, scaled and pin-boned
150g natural yogurt
2 tablespoons Taste the Difference creamy horseradish sauce
1 tablespoon red wine vinegar
½ bunch fresh dill, chopped
½ bunch fresh chives, finely chopped
Method:
Preheat the oven to 200°C, fan 180°C, gas 6.
Add the beetroot to a baking dish, season with salt and freshly ground black pepper, dress with 1 tablespoon olive oil and a splash of balsamic vinegar. Toss together and set aside.
Drizzle the salmon with the remaining oil, season with salt and freshly ground black pepper and rub into the flesh. Place in a roasting tray skin-side down, cover loosely with foil and bake for 25 minutes, until just cooked through.
Pop the beetroot in to roast after the salmon has been in the oven for 15 minutes.
Meanwhile, mix together the yogurt, horseradish sauce and red wine vinegar with most of the herbs and a pinch of salt and freshly ground black pepper.
Using a fish slice, transfer the salmon to a platter. Break into chunks and discard the skin. Scatter over the beets and remaining herbs. Drizzle with the dressing and serve.