Scott’s Beetroot Salad
Fresh Beetroot, Green Bean, and Horseradish Salad with Hot Smoked Mackerel
Hello, it's Scott here with this week's recipe! I picked some beetroot this weekend and thought I’d share a delightful dish featuring this versatile vegetable. As a huge fan of beetroot, I grow plenty of it and preserve some—either pickled or fermented. Last week’s recipe works well with preserved beetroot, but today we’re using it fresh to make a delicious beetroot, green bean, and horseradish salad with hot smoked mackerel.
For me, the combination of mackerel, beetroot, and horseradish is simply perfect, making this salad an ideal choice for a late summer evening. So, let's not delay—head to the kitchen and let’s get started!
As always, you can find this recipe and others on veggrowerpodcast.co.uk and on my Instagram page, @seedtotableplot13.
Ingredients
- 600g cooked diced beetroot
- 5 cloves of garlic
- 1 sprig of rosemary
- 70g butter
- 180g cooked green beans
- 300ml crème fraîche
- 1 tbsp horseradish sauce
- 2 tsp capers
- 1 tsp cider vinegar
- A bunch of chopped dill
- 200g hot smoked mackerel
Method
- Cook the Beetroot: Start by making a tinfoil parcel with the beetroot, garlic, rosemary, and butter. Bake in the oven at 170°C for about 40 minutes or until the beetroot is cooked through. Once done, cool the beetroot, remove the skin, and dice it.
- Prepare the Green Beans: Cook the green beans until tender, then chill them under cold water.
- Assemble the Salad: In a large bowl, mix the diced beetroot, green beans, crème fraîche, horseradish sauce, dill, capers, and cider vinegar. Season with salt and pepper to taste.
- Serve: Garnish the salad with the hot smoked mackerel and serve immediately.
And that’s the recipe done! Enjoy your fresh beetroot, green bean, and horseradish salad with hot smoked mackerel.
That’s it from me this week. Happy cooking!