Equipment
* optional
Ingredients
Beetroot Salad
- 480 g mixed beetroot, washed
- 30 ml olive oil
- 10 ml aged balsamic vinegar
- 30 g shallot, peeled and finely sliced
- 1 g salt
- 1 g black pepper, freshly ground
Horseradish Crème Fraîche
- 100 g crème fraîche
- 5 g horseradish, finely grated
- 6 g dill, chopped
Assembly
- 120 g hot smoked salmon, flaked
- 6 g dill, chopped
- 1 beetroot leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 213 kcal
- Protein
- 9 g
- Carbohydrates
- 8 g
- Fat
- 18 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 605 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 7 mg
- Potassium
- 1086 mg
- Calcium
- 179 mg
- Iron
- 3.9 mg
- Magnesium
- 97 mg
- Phosphorus
- 123 mg
- Zinc
- 0.6 mg
- Vitamin A
- 489 mcg
- Vitamin C
- 41 mg
- Vitamin D
- 5.1 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 505 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.32 mg
- Niacin
- 2.0 mg
- Folate
- 27 mcg
- Water
- 147 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a large pan with water and bring to a boil at 100°C (212°F) over high heat.
Insert the steamer basket, add the beetroots, cover with a lid, and steam for 35-40 minutes.
Remove the beetroots from the steamer and set aside until they are cool enough to handle.
Rub the skins off the beetroots; use disposable gloves to prevent staining your hands.
Slice the peeled beetroots into discs or bite-sized pieces roughly 0.5cm thick.
Toss the sliced beetroots with olive oil, balsamic vinegar, and sliced shallots in a bowl, then season with salt and pepper.
In a separate bowl, whisk together the crème fraîche, grated horseradish, and chopped dill.
Plate the beetroot salad, top with flaked smoked salmon and remaining dill, and serve the horseradish cream on the side.
Chef's Notes
- For the best flavor and texture, use a mix of beetroot varieties if available. Different types can offer subtle variations in sweetness and earthiness.
- When steaming the beetroots, avoid overcrowding the steamer basket. This ensures even cooking and prevents them from becoming waterlogged.
- The horseradish in the crème fraîche can be quite pungent. Taste and adjust the amount to your preference, or consider using a milder prepared horseradish if fresh is too strong.
- Don't overmix the beetroot salad after adding the dressing. Gently toss to coat to prevent the beets from breaking down too much.
- For an extra layer of flavor, consider adding a squeeze of lemon juice to the horseradish crème fraîche.
Storage
Refrigerator: 2 days — Store salmon and salad components separately if possible.
Reheating: Best served cold or at room temperature.
Troubleshooting
Beetroots are tough or crunchy
Cause: Insufficient steaming time or very large beetroots
Fix: Return sliced beets to the steamer for 5-10 minutes.
Prevention: Check for tenderness with a knife before removing from heat; cut large beets in half.
Pink stains on hands or countertop
Cause: Direct contact with beetroot juice
Fix: Rub skin with lemon juice and salt to lift the pigment.
Prevention: Wear gloves and use a non-porous cutting board.
Cultural Context
Smoked salmon, particularly hot-smoked, has a long tradition in British cuisine, often associated with the coastal regions of Scotland and the North of England. Beetroots are a staple root vegetable, deeply ingrained in British food culture, celebrated for their earthy sweetness and vibrant color. This dish combines these elements into a modern, elegant presentation, suitable for a light dinner or a sophisticated starter.
