Candied beetroot, apple & smoked trout salad with sherry vinegar & honey dressing

What you’ll need:

  • 3 large candy-striped beetroot
  • 1 Braeburn apple
  • 2 fillets of smoked freshwater rainbow trout  
  • A small handful of watercress  
  • 2 tbsp sherry vinegar 
  • 1 tsp honey 
  • ½ tsp Dijon mustard 
  • 3 tbsp good quality extra virgin olive oil 
  • A small handful of chives 
  • Sea salt and cracked black pepper 

You could always:

Swap the rainbow trout for goats’ cheese or oven-roasted tofu if you’re following a vegetarian or plant-based diet.

What to do:

  1. Start by washing and peeling the beetroot. Then, using either a mandolin (watch those fingers!) or a sharp knife, cut each beetroot into thin matchstick-like pieces.
  2. Next, wash and core your apple but leave its peel on and, just like the beetroot, cut it into matchsticks. Place both apple and beetroot into a large mixing bowl. 
  3. In a separate small bowl, whisk together the vinegar, honey, mustard and oil with a pinch of salt and pepper. 
  4. Pour the dressing over the beetroot and apple and give everything a good toss to make sure it’s all evenly coated before adding in the watercress. 
  5. Place your dressed salad onto a serving platter and then flake the trout on top. Finish with a sprinkling of the finely chopped chives and a touch more cracked black pepper.
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