This recipe is part of a series of recipes featuring beetroot.
I’m never sure whether salads constitute a “recipe” or not. This one is so simple that the average 5 year old could make it but it is so tasty everyone will love to eat it.
The smokiness of the mackerel matches the earthiness of the beetroots perfectly and the whole thing is lifted by the sharp tang of the dressing. Walnuts add another earthy dimension but also some much needed crunch. Overall this is the perfect blend of flavours and textures.
If you want to whip up a quick lunch for friends this will do the trick, you could even buy ready cooked beetroot to make it quicker still.
The salad travels well in a lunch box (without the dressing) so you could take it to work for lunch – although not everyone appreciates the smell of smoked fish in the office. It would even make a fantastic sandwich stuffed, just as it is, between two slices of crusty granary bread. Yum!
250g Pre-Roasted Beetroot
2 Smoked Mackerel Fillets
A Handful of Walnut Halves
1 tsp Thyme Leaves
3 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
Salt & Pepper
Whisk together the oil, vinegar, honey and thyme to make a dressing, season with a little salt and freshly ground black pepper.
Toss the salad leaves and beetroot in the dressing and pile into a bowl.
Remove the skin from the mackerel and break the fillets into generous pieces. Pile on top of the salad and scatter over the walnuts and eat!