Beetroot recipes
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Beetroot-and-dill gravadlax
8
Easy
20 minutes, plus overnight chilling time
Ingredients
- 3 large beetroots, peeled and grated
- 1 T coriander seeds
- 70 g sugar
- 70 g coarse salt
- 30 g fresh dill, chopped
- 1 kg salmon side, skin removed
- caper berries, for serving
- crème fraîche or horseradish, for serving
- lemon wedges, for serving
Method
1. Blend the beetroot, coriander seeds, sugar and salt until smooth. Add the dill. Spread the purée onto both sides of the fish. Wrap in clingwrap and chill overnight.
2. Remove the clingwrap, scrape off the purée and freeze for 1 hour before slicing. Serve with the caper berries, crème fraîche and lemon wedges.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly