Beetroot and Salmon Salad

Beetroot and Salmon Salad

Another Greg Wallace recipe

Serves 4

34 ProPoints for the whole recipe

450g baby beetroots, peeled

12 cloves garlic, unpeeled

1 tbsp oilive oil

Salt and black pepper

2 x 130g salmon steaks, skinned

2 tbsp plain flour

Pinch of cayenne pepper

25g butter

Salad leaves

1 tsp fresh chives, chopped

1 tsp flat leaf parsley, chopped

Dressing

1½ tbsp rapeseed oil

1 tsp lemon juice

1 tbsp creamed horseradish

Preheat oven to 200ºC/Gas 6

Halve the beetroots, depending on their size then trim, leaving a little stalk intact. Put in a baking dish with the garlic, and drizzle over the olive oil.  Season. Cover with foil and roast for 20-40 minutes, depending on the size. Remove the foil and cook for a further 15-30 minutes until tender.

At the point that you remove the foil from the beetroots, cook the fish.  Cut the flesh into bite-sized chunks.  Season the flour with salt, black pepper and cayenne.  Dip the fish into the flour, then fry gently for about 1 minute on all sides.

For the dressing, whisk the oil, lemon juice and horseradish together and season.

Arrange the salad leaves and herbs on plates.  Add the fish and beetroot and drizzle with the dressing.