Smoked Fish and Beet Salad Recipe

Ingredients

Estimated total cost: €14.26 · €2.38/serving

• 3 medium beets, with their greens attached (approximately 1 1/2 pounds) (to roast beets, wrap them individually in foil and bake at 400°F until tender)Est. price €0.90–€1.80
• 2 tablespoons white-wine vinegar (use a high-quality vinegar for best flavor)Est. price €0.30–€0.60
• 1/4 teaspoon sugar (a touch of sugar helps to balance the acidity)Est. price €0.01–€0.03
• 1/4 cup premium extra-virgin olive oil (whisk olive oil slowly into the dressing to emulsify)Est. price €1.50–€3.00
• 2 bunches watercress, torn into bite-sized sprigs (6 cups) (rinse watercress thoroughly and pat dry before tearing into pieces)Est. price €3.00–€5.00
• 1/2 pound smoked sablefish (black cod), thinly sliced and chopped (approximately 1 1/3 cups) (use a sharp knife to slice the fish evenly)Est. price €8.00–€14.00
• 1/4 cup finely minced shallots (sweat shallots in a pan over low heat to bring out their sweetness)Est. price €0.40–€0.80
• 2 1/2 tablespoons freshly squeezed lemon juice, adjust to taste (add lemon juice gradually to balance the flavors)Est. price €0.15–€0.25

Steps

1. 1

   Begin by preheating the oven to 450°F and position the rack in the middle of the oven.

2. 2

   Begin by trimming the beets, removing the stems and greens (which can be saved for future recipes). Wrap the beets in foil and roast them until they are soft, which should take around 1 hour and 15 minutes. Allow the roasted beets to rest in the foil for at least 15 minutes before unwrapping and letting them cool down. Peel off the skins from the beets and then dice them into small pieces measuring about 1/3 inch each.

3. 3

   Combine shallots, vinegar, lemon juice, sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl. Gradually whisk in the oil until well combined. Set aside 2 tablespoons of the vinaigrette for the watercress salad. Pour the remaining vinaigrette over the beets and mix well to coat evenly. Allow the beets to soak in the marinade at room temperature for 30 minutes.

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• Cultural note

  Smoked fish salads are popular in many cuisines around the world, particularly in Scandinavian and Eastern European cultures. Beets have a long history in Eastern European cuisine and are often associated with traditional dishes. This salad combines flavors and ingredients that reflect a blend of cultural influences.

• Seasonal note

  Beets are typically harvested in the fall and can be stored through the winter, making this salad a great option for the colder months. Watercress is best in the spring and early summer, providing a fresh and peppery flavor to the dish.

• Health note

  This Smoked Fish and Beet Salad is a nutritious choice, offering a good balance of protein, healthy fats, and fiber. Beets are rich in antioxidants and fiber, while sablefish provides omega-3 fatty acids that support heart health. The salad is low in sugar and high in vitamins A and C.