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Speedy weeknight suppers: roast beetroot with smoked mackerel

Date:25-07-2013 07:58:04 read:2
Category:Food-->News

Speedy weeknight suppers: roast beetroot with smoked mackerel

Pair beetroot and mackerel for a perfect summer salad.

Quick and easy: smoked mackerel with roasted beetroot Photo: Hugh Carter

2 smoked mackerel fillets

2 large raw beetroot

2 large banana shallots or 4 small

Sprig of thyme

Few sprigs of dill

3 tbsp olive oil

Juice of half a lemon

Preheat the oven to 200.

Peel the beetroot and cut each into eight wedges. Peel the shallots and chop lengthways into quarters. Toss both in a little oil, salt, pepper and thyme leaves. Roast for 25 minutes until tender, tossing half way through.

Whisk the oil and lemon juice together with some salt and pepper. Remove the large stalks from the dill and roughly chop the leaves. Add to the dressing.

When the vegetables are ready, throw them into a bowl and while still warm flake the mackerel over the top and gently toss the dressing through everything.

Serve with a watercress salad and some rye bread.

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    Ever For Health Copy Rights 2013