Roast Beetroot, Apple & Mackerel – A Perfect Winter Salad

As winter settles in, salads are not the first thing that comes to mind for many. But who says they can’t be warm and inviting? This roast beetroot salad flips the script—while the beets are roasted, it’s served cold. The warming flavors will make you forget you’re eating salad at all!

If you find yourself cooking for a warm food-loving partner, you might even consider pairing this salad with a comforting pasta. But let’s not get distracted! This recipe yields enough for two generous servings, so share it with someone special, or save leftovers for the next day. And don’t skip out on those fabulous dessert ideas to round off your meal!

For more insights on the health benefits of beets and what pairs well with them, check out a comprehensive beetroot guide.

How to Roast Beetroot for Salad – Top Tips

You have two main routes when it comes to preparing beetroots for your salad: boiling or roasting. While boiling might preserve the intense colors better, roasting brings out their earthy flavor that really enhances the dish.

• Start by peeling the beetroots and cutting them into rough cubes. Next, blanch them by plunging them into boiling, salted water for 2-3 minutes before draining.
• Spread the drained beetroot cubes in a single layer on a baking tray. Drizzle with olive oil, sprinkle cumin seeds, salt, and pepper, and roast for about 20 minutes or until tender—check their softness with a sharp knife. If you prefer them soft and tender, leave them to roast a further 5 minutes.

How do you Roast Them Without Making a Mess?

Peeling beetroot can be a messy affair! To minimize this, consider roasting them whole—but that can take too long for a quick salad. A great alternative is to use chiogga beets, known for their striking color and less staining properties. These charming striped beets are a joyful sight on any plate!

If you do choose the classic crimson variety, gloves are a wise choice to protect your hands from their rich pigments. It all leads to a much simpler process with great results!

What Adds Flavor to Beetroot?

Beetroot loves a good dressing! Adding zesty orange juice and zest from organic clementines beautifully complements the roasted beets. This salad doesn’t just shine in flavor; it also delights when it comes to texture, with the refreshing crunch of tart apples.

Pairing with smoked mackerel, either plain or peppercorn-studded, adds a deep, savory element. Additional flavors come from toasted cumin seeds and a pinch of spice from piment d’Espelette or chili flakes—adjust according to your palate.

And here’s a little secret: after roasting, toss the warm beetroot with a tablespoon of white wine or cider vinegar. This elevates the dish, adding a hint of acidity that truly brings out the best flavors—just trust that you won’t be overwhelmed by the smell as it does its magic!

When creating your dressing, always opt for high-quality oils. Avocado oil is fantastic for drizzling cold, while olive oil works wonderfully for roasting the beets.

Ingredients

• 2 medium chiogga (candy cane) beetroots, peeled and cut into cubes
• 1 teaspoon cumin seeds
• 1 tablespoon olive oil
• 1 fillet smoked mackerel, flaked
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon toasted walnuts
• 75g (3oz/1 cup) salad leaves (lamb’s lettuce, beetroot, rocket/arugula, watercress)
• 1 clementine or small orange, segmented and zested
• 1 tart apple (e.g., Granny Smith), peeled and finely chopped
• 1 tablespoon white wine vinegar (or cider vinegar)
• 1 tablespoon fresh parsley, finely chopped

Salad Dressing

• Zest from the orange/clementine
• 3 tablespoons avocado oil (or olive oil)
• 1 tablespoon white wine vinegar (or cider vinegar)
• ¼ teaspoon piment d’Espelette (or chili flakes)
• Good pinch of salt and pepper

Instructions

1. Preheat your oven: Set it to 180°C fan/200°C/400°F/Gas 6. As that heats up, bring a pot of salted water to a boil. Peel your beetroots and cut them into rough cubes. Blanch them by plunging them into the boiling water for 2-3 minutes, then drain.
2. Roast the beetroot: Transfer the drained beetroot into a roasting dish. Ensure they’re in a single layer, then drizzle over the olive oil, add cumin seeds, and sprinkle salt and pepper. Roast for around 20 minutes or until a knife can easily pierce them. Remove from the oven and let them cool at room temperature while tossing them with a tablespoon of vinegar.
3. Optional for extra crunch: Toast the walnuts and pumpkin seeds in a dry frying pan over medium heat for about 2-3 minutes until they turn golden brown.
4. Prepare the dressing: In a large serving bowl, combine the orange zest, whisk in the oils, vinegar, piment d’Espelette, and season with salt and pepper. Then toss in the roasted beetroot and other salad ingredients, garnishing with freshly chopped parsley just before serving.

Notes

Variations: Consider replacing the smoked mackerel with canned sardines or mackerel. For a non-fish version, goat cheese, cottage cheese, or feta works beautifully.

Nutrition per serving: 5g protein; 40g fat; 23g carbohydrates; Glycemic Index: 7.