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Root vegetable recipes

Beetroot recipes

Orange salad with roasted beetroot and butternut

30 minutes

Apple recipes

Beetroot soup with burrata and apple-and-radish salsa

40 minutes

Aliums

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

Beetroot recipes

Radish, cauliflower and beetroot piccalilli with baked goats cheese

30 minutes

Beetroot recipes

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Root vegetable

Celeriac bake with horseradish and blue cheese

55 minutes

Beetroot recipes

Brie and caramelised onion braai sarmies

10 minutes

Beetroot recipes

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Carrot recipes

Carrot cake with cream cheese-and-lemon icing

50 minutes

Beetroot recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Pickled salmon trout with baby potatoes and hot beetroot salad

By Phillippa Cheifitz

Serves 2 - 3

Difficulty Easy

Prep Time 20 minutes, plus 1 day’s chilling time

Cooking Time 20 minutes

Ingredients

250 g filleted salmon trout
Sea salt, for sprinkling
1 onion, thinly sliced
A few springs dill, plus extra for garnishing
Baby potatoes, boiled, for serving
Crème fraîche, for serving

For the pickling mixture:

1/2 cup white wine vinegar
1/2 cup water
3 T sugar
1 bay leaf
1 t mustard seeds
1 star anise
1/2 t coriander seeds
1 t black peppercorns
1 t sea salt

For the beetroot salad:

1 x 200 g julienne beetroot
1/2 cup orange juice
2 T lemon juice
1 clove garlic, crushed
Sea salt and freshly ground black pepper
2 T olive oil
1/2 t orange zest, grated (optional)

Method

Sprinkle the salmon trout with sea salt and leave for 1/2 hour. Rinse well and pat dry. Cut into chunks and layer with onion and dill in a glass jar or bowl.

Bring the pickling mixture to a boil. Reduce the heat and simmer, half-covered, for about 10 minutes. Pour over the salmon trout. Stir with a knife to remove any air bubbles.

Cool to room temperature and chill for at least 24 hours before serving. The salmon trout will keep for about a week in the fridge.

To make the beetroot salad, simmer the beetroot, covered, in the orange and lemon juices, along with the garlic and seasoning, for 7 minutes, or until just tender. Add the olive oil and mix. Add the orange zest, if using.

Serve the fish with warm baby potatoes, beetroot salad and crème fraîche. Garnish with fresh dill.

Cook's note: Prepare the trout the day before, then there’s only the potatoes to cook and the beetroot salad to make for dinner.

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Brie and caramelised onion braai sarmies

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Carrot cake with cream cheese-and-lemon icing

Pickled salmon trout with baby potatoes and hot beetroot salad

Pickled salmon trout with baby potatoes and hot beetroot salad

Ingredients

Method