goodpinch eachsalt and pepperfleur de sel or Maldon flakes
Instructions
Preheat oven to 180°C fan/200°C/400°F/Gas 6. Place a pan of water to boil and add a ½ teaspoon salt. Meanwhile, peel and chop raw beetroot roughly into cubes. To blanche, plunge into the boiling water for 2-3 minutes then drain.
Throw the drained beetroot into a roasting dish and shake it so that the cubes are in a single layer. Dribble over the olive oil, cumin seeds and sprinkle over some salt and a few turns of the pepper-mill. Roast for about 20 minutes or until a sharp knife inserted shows they're cooked. Leave to cool on the counter and toss in a tablespoon of wine or cider vinegar.
Optional but highly recommended for extra flavour:dry fry the walnuts and pumpkin seeds over high heat for 2-3 minutes in a frying pan without any oil until toasted.
Grate the orange zest into a large serving bowl. Whisk in the oil, vinegar, piment d'Espelette or chilli flakes and season to taste. Toss in the rest of the ingredients and serve with freshly chopped parsley.
Notes
Variations: this salad is also delicious with tinned sardines, mackerel in place of the smoked mackerel. Alternatively, also good without the fish - replace with goat's cheese, cottage cheese or feta.Nutrition per 246g serving: 5g protein; 40g lipids; 23g carbohydrates; Glycemic Index: 7.
Keyword candy cane beet recipe, how to roast beetroot quickly, roast beetroot salad, smoked mackerel recipe