How To Make Roasted Beetroot With Mackerel And Horseradish Cream

horseradish cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Peel the beetroot and cut them into wedges.

Place the beetroot wedges in a dish and drizzle with olive oil, salt, and black pepper.

Add a little thyme to the beetroot.

Put the beetroot into the oven at 160°C for about 30 to 45 minutes, checking until they look ready.

Prepare the mackerel by cutting along the backbone and removing the rib cage and pin bones.

Use vegetable oil for pan-frying the mackerel as it burns at a higher temperature than olive oil.

Heat the vegetable oil in the pan until it's very hot.

Place the mackerel fillets skin-side down in the pan, away from you, to avoid splatter.

Cook the fillets for about 1.5 minutes on one side and then flip them over for about 30 seconds on the other side until cooked through.

Once the beetroot is cooked, use them as the base of the dish.

Add horseradish cream on top of the beetroot.

Cut the cooked mackerel fillets into four pieces and place them on the beetroot.

Garnish with a little greenery and drizzle with olive oil.

Grate fresh horseradish over the top for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens