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This is one of those salads that can be plated in advance and dressed before serving. It can be served as an appetizer and individually plated or on a sharing platter. It pairs beautifully with a glass of fizz during the holiday season.
4 beetroot/beets, quartered (or 200 grams/ 7 ounces baby beetroot/beet with stalks)
6 tablespoons Gefen Olive Oil
1 small celeriac, peeled and cut into fine matchsticks
juice of 1 lemon (or about 3 tablespoons Gefen Lemon Juice)
2 tablespoons cider vinegar such as Tuscanini
2 tablespoons clear honey
2 teaspoons wasabi (or to taste)
100 grams/2 cups watercress, washed and drained, larger stalks removed
small handful of fresh herbs, [checked and] chopped (parsley, tarragon, chives)
4 smoked mackerel fillets, shredded (bones removed)
Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan/400 degrees Fahrenheit/Gas 6. Place the beetroot on a baking sheet with two tablespoons of the olive oil and season well. Bake in the oven for 40 minutes or until cooked through.
Meanwhile, toss the celeriac in a large bowl with the lemon juice.
In a small bowl, mix the vinegar, honey, wasabi and the remaining olive oil. Toss into the celeriac with the watercress, herbs and smoked mackerel. Add the beetroot and check the seasoning before serving.
From Sensational Salads: More than 75 Creative & Vibrant Recipes by Kathy Kordalis, Ryland Peters & Small
Photography by Mowie Kay © Ryland Peters & Small 2024
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