Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Thin slices of baked beets are drizzled with a mustard vinaigrette and served with slices of smoked red fish. The combination of sweet beets, tart dressing, and salty fish is simply stunning! Serve as an appetizer or as a side dish.

Ingredients:

• 5-6 medium red beets, washed, tops removed (or use store-bought boiled beets)
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 6 tablespoons extra-virgin olive oil
• 2–3 tsp coarse salt, such as Maldon
• 2–3 teaspoons of sugar
• 110 g thinly sliced ​​smoked salmon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beet, smoked salmon, wine vinegar, Dijon mustard

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Preparation:

Step 1
• Preheat oven to 160°C. Position the rack in the center of the oven.
Step 2
• Place the beets on a rimmed baking sheet and sprinkle with a little coarse salt. Add 1 cup of water, then cover the baking sheet tightly with foil. Bake until the beets are completely tender, 60–90 minutes. Remove the beets from the oven and let cool.
Step 3
• In a medium bowl, combine lemon juice, mustard, and vinegar. Slowly whisk in 5 tablespoons of olive oil.
Step 4
• Drizzle the remaining 1 tablespoon of olive oil over the dish. Peel and thinly slice the beets. Place the beets on a serving dish and sprinkle with coarse salt and sugar to taste. Drizzle vinaigrette dressingCut the smoked fish into small pieces and place on top of the beetroot slices. Serve immediately.

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