This is a fantastic, substantial salad, bursting with good things. If you can roast the beetroot ahead of time – or if you have some left over from another dish – then the whole ensemble takes just minutes to put together.
Serves 4–5 as a starter, 2–3 as a main course
About 400g smallish beetroot
2–3 garlic cloves (unpeeled), bashed
A sprig of thyme (optional)
3 tablespoons sunflower, rapeseed or olive oil
3 smoked mackerel fillets (about 200g in total), skin removed
Sea salt and freshly ground black pepper
For the horseradish dressing
3 tablespoons plain wholemilk yoghurt or soured cream
1 tablespoon rapeseed or olive oil
3 teaspoons grated fresh horseradish, or 2 tablespoons creamed horseradish from a jar ½ teaspoon caster sugar
A squeeze of lemon juice
Preheat the oven to 190oC/Gas 5. Scrub the beetroot and cut any larger ones into chunks, so they are all roughly the same size. Put in a roasting tray with the garlic, thyme, if using, 2 tablespoons oil and some salt and pepper. Shake the tray to toss the ingredients together. Cover with foil and bake until the beetroot are tender, about 1 hour but possibly longer. Discard the garlic. Leave the beetroot to cool completely, then peel and cut into thick slices.
To make the dressing, whisk all the ingredients together with some salt and pepper to combine. Set aside.
Break the smoked mackerel into bite-sized chunks, checking for any small bones. Divide the mackerel and beetroot between serving bowls. Spoon some of the horseradish dressing over the salad and put the rest into a small bowl on the table so people can help themselves to more. Serve with bread on the side.
PLUS ONE A couple of handfuls of flat-leaf parsley or watercress add colour and even more flavour to this salad. Toss lightly with the beetroot and fish before adding the dressing.
SWAPS Kipper fillets work as well as smoked mackerel. Grill or poach lightly, let cool, then break up and use as the mackerel.