Mackerel And Beetroot, Horseradish & Watercress Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Wrap beets in foil and roast for 45-60 minutes. Let them cool, then peel and slice.
• STEP 2.In a small bowl, mix horseradish, Greek yogurt, lemon juice, salt, and pepper to make the dressing.
• STEP 3.Arrange the mackerel fillets, beet slices, and watercress on a plate. Drizzle with the dressing.

Cooking Tips

• You can use smoked mackerel fillets for a stronger flavor.
• To save time, you can use pre-cooked beets.
• Add some toasted walnuts or crumbled feta cheese for extra texture and flavor.

Storage and Serving

• This salad is best served immediately after assembling.
• You can serve it as a main course salad with crusty bread on the side.
• This salad can also be served as a side dish with grilled meats or roasted vegetables.