Roasted Beetroot Salad with Pickled Stalks

Name: Roasted Beetroot Salad with Pickled Stalks
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 500 g whole beetroot; 2 pouch cooked Puy lentils; 1 bunch beetroot leaves; 1 bunch beetroot stalks; 45 ml olive oil; 200 ml white wine vinegar; 150 ml soured cream; 2 tbsp horseradish sauce; 1 lemon, juiced; 1 tbsp wholegrain mustard; 2 tsp honey; 30 g caster sugar; 2 tsp coriander seeds; 5 sprig mint, finely chopped; 1 portion hot smoked fish

This vibrant beetroot salad makes the most of the whole vegetable, pairing sweet roasted beetroot with tangy pickled stalks, creamy horseradish dressing, and hearty lentils. Serve it as a light main or an elegant side, with hot-smoked fish on top if you want extra richness.

Servings4 Portions

Prep Time25 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

whole beetroot
500 g
cooked Puy lentils
2 pouch
beetroot leaves
1 bunch
beetroot stalks
1 bunch
olive oil
45 ml
white wine vinegar
200 ml
soured cream
150 ml
horseradish sauce
2 tbsp
lemon, juiced
1
wholegrain mustard
1 tbsp
honey
2 tsp
caster sugar
30 g
coriander seeds
2 tsp
mint, finely chopped
5 sprig
hot smoked fish
1 portion

Step-by-Step Instructions

Trim the beetroot, separating the stalks and leaves. Wash the stalks and leaves well in cold water to remove any grit, then drain and pat dry. Scrub the beetroot thoroughly, place it on a sheet of foil, season with salt and pepper, drizzle with 1 tbsp olive oil, and wrap tightly. Air-fry at 200C for 50 minutes, or roast in the oven at 220C/200C fan/gas 7 until tender when pierced with a knife. Leave to cool, then slice thinly.

While the beetroot cooks, make the quick pickle. Put the white wine vinegar, caster sugar, coriander seeds, and 1 tsp salt in a small saucepan and bring just to a simmer. Remove from the heat, add the beetroot stalks, stir well, and leave to pickle for at least 30 minutes. In a small bowl, mix the horseradish sauce, soured cream, 1 tsp honey, and a little lemon juice. Season to taste and chill until ready to serve.

For the salad base, whisk the wholegrain mustard, remaining lemon juice, remaining honey, remaining olive oil, and chopped mint in a large bowl. Season to taste. Add the cooked Puy lentils, beetroot leaves, and a handful of the pickled stalks, roughly chopped, then toss gently until the leaves begin to soften slightly.

Spoon the lentil mixture onto a serving platter and arrange the sliced beetroot over the top. Add pieces of hot-smoked fish, if using, and finish with dollops of horseradish cream. Serve with extra pickled stalks on the side.