Ingredients
- 2 bunches Hatters Golden Beets, trimmed, scrubbed, very thinly sliced lengthwise
- 5 tablespoons extra-virgin olive oil
- 4 skinless salmon fillets (about 180g each)
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 3 tablespoons finely chopped shallots (about 2 medium)
- 1 tablespoon fine lemon zest
- 1/4 cup fresh lemon juice
Method
1. Preheat the oven to 235C (215C fan-forced).
2. On a baking tray, toss the beets with 1 1/2 tablespoons of the olive oil to coat and season with salt and pepper. Arrange the beets in the centre of the baking tray, forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until they are crisp-tender.
3. Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper. In a large bowl, mix the chives, parsley, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast for about 15 minutes, or until the salmon is still slightly rosy in the centre.
4. Meanwhile, into the bowl of the remaining mixed herbs, whisk the remaining 3 tablespoons oil, shallots, lemon zest and juice. Season the dressing to taste with salt and pepper. Drizzle the dressing over and around the salmon and beets to serve.
