Mackerel & Beetroot Spiced Salad
The combination of sweet beetroots, omega-3-rich mackerel, and protein-packed eggs is elevated by the dressing's blend of savoury, aromatic, and spicy flavours. This salad promises a delightful harmony of textures and tastes, making it a wholesome and satisfying eating experience.
90'+10'
preparation & cooking time
4
serve
VEGETŌ
spice
Ingredients
2 medium beetroot any colour
1 TBSP virgin olive oil
2 TBSP lemon juice
1 tsp Vegetō spice blend by Camelēr Spice Cº
1 small Chioggia beet (striped beets)
1 apple, julienne
1 handful of baby green salad
4 eggs, soft boil and peeled
For the dressing
2 TBSP lemon juice
1 tsp grain mustard
1/2 tsp sugar
1 tsp Vegetō by Cameler Spice Co.
2 TBSP olive oil
Method:
- Preheat the oven to 180c Gas 4.
- Wash off the dirt from the beetroot then wrap them in foil and place in a roasting dish in the oven for 45 to 90 minutes, until they are soft when inserting a fork. Allow to cool enough to handle. Wearing gloves, unwrap from the foil and then rub and peel the skin off and use a knife if needed.
- Thickly slice the roast beets while till warm and mix with the olive oil and lemon juice, salt and 1 tsp of Vegeto and allow to cool.
- Peel the Chioggia beet and slice as thinly and possible into rings and preferably using a mandolin, then put in iced water to crisp it up.
- Make the dressing by mixing all the ingredients into a slurry.
- Remove the skin, bones and veins from the mackerel and then break into chunks.
- To serve, scatter the salad leaves, lay the roast beets, the mackerel and Chioggia beets. Cut the egg in half and julienne the apples, and sit on to top. Spoon over the dressing and garnish with a some greens like, rocket or watercress.
Photography by Cristian Barnett Food Styling by Kate May