Are you ready to transform your taste buds with a dish that's both elegant and incredibly delicious? This Roast Beetroot Salad with Apple Smoked Mackerel is not just a recipe—it's a culinary adventure that combines the earthy sweetness of roasted beetroots, the smoky richness of mackerel, and the peppery bite of arugula. Whether you're a foodie looking for a stunning lunch option or someone wanting to impress dinner guests with minimal effort, this recipe promises to be your new go-to gourmet creation that looks like it came straight from a high-end restaurant kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 medium beetroots, roasted and sliced
- 200g apple smoked mackerel, flaked
- 4 cups arugula
- 1/4 cup crème fraîche
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (390°F). While the oven is heating, wash the beetroots thoroughly under running water to remove any dirt. Trim the tops and roots, but leave the skin on to help retain moisture during roasting.
- Wrap each beetroot individually in aluminum foil, creating a sealed packet to keep them moist. Place the wrapped beetroots on a baking tray and roast in the preheated oven for about 30 minutes, or until they are tender when pierced with a fork.
- While the beetroots are roasting, prepare the other ingredients. Flake the apple smoked mackerel into bite-sized pieces and set aside. Wash the arugula under cold water and spin dry in a salad spinner or pat dry with a clean kitchen towel.
- Once the beetroots are done roasting, remove them from the oven and allow them to cool slightly. When they are cool enough to handle, unwrap the foil and peel off the skin using your fingers or a paper towel. The skin should come off easily. Slice the beetroots into thin rounds.
- In a large salad bowl, combine the arugula, sliced roasted beetroot, and flaked apple smoked mackerel. Gently toss the ingredients together to distribute them evenly.
- In a small bowl, mix together the crème fraîche, lemon juice, salt, and pepper to taste. Adjust the seasoning as needed. This will be your dressing.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients without breaking up the mackerel too much.
- Serve the salad immediately on individual plates or in a large serving bowl, garnishing with additional black pepper or a sprinkle of lemon zest if desired.
- Enjoy your delicious Roast Beetroot Salad with Apple Smoked Mackerel as a light lunch or a vibrant side dish!
Tips
- • Always wear gloves when handling beetroots to prevent staining your hands • For maximum flavor, choose fresh, high-quality apple smoked mackerel • Roast beetroots with the skin on to lock in moisture and enhance natural sweetness • Let beetroots cool slightly before peeling to make skin removal easier • Don't overdress the salad—the crème fraîche dressing should lightly coat ingredients • For extra texture, consider adding toasted pine nuts or pumpkin seeds • Serve immediately after dressing to maintain the salad's fresh, crisp texture • If preparing ahead, keep dressing separate and add just before serving to prevent wilting
Nutrition Facts
Calories: 184kcal
Carbohydrates: 9g
Protein: 12g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 40mg
