Friday, 7 December 2018

Beetroot, Orange and Smoked Fish Salad

Like the good Aussie I am, I love pickled beetroot.  You just can't call it a hamburger unless there is a slice or two of beetroot on top of the meat pattie!  Not that this recipe is for a hamburger, but for a refreshing, tangy salad which is just what we need during this heatwave we're having.  It is going to be 36C today, and very dusty and windy.  The fires up north are still burning, so it's a wee bit scary too.

I saw that Lorraine (Not Quite Nigella) had recently made a roasted beetroot salad, which reminded me to put up my version.  I had been meaning to do this for yonks!  So my recipe is inspired by an ancient red onion and orange recipe ripped out of a Cuisine NZ magazine, a huge whack of inspo from a recent Woolworth's Fresh magazine, and a wee kick up the backside from reading Lorraine's:-) 

juicing the orange (I grated mine) 

Serves 2-3 people as a main, or 4 as a side:

(Start preparing the onion about an hour before serving)


1 small (or half a large) red onion, finely sliced

1 tbs red wine vinegar

2 tbs lime or lemon juice

1 small orange (or half a large) - zest and juice

1 baby cos lettuce, torn into pieces 

100g. walnuts, toasted @ 170C for about 10 minutes

500g. of cooked beetroot - I used ready-cooked, vacuum packed

1 small Lebanese cucumber (approx 140g.), cut into chunks OR one apple, chopped into large chunks

200g. smoked salmon or ocean trout, roughly chopped (use scissors - it's easier)

a big handful of fresh parsley, chopped with scissors

2 tbs fresh dill, chopped

black pepper to taste


2-3 tbs plain Greek yoghurt

1/2-1 tbs tahini

1-2 tsp grain mustard

1 tbs lime or lemon juice

salt and ground black pepper to taste


Place the onion slices in a small, non-corrosive bowl

Stir in the vinegar and lime juice

Cover with a tea towel and let it sit for an hour

When the onion is done, place the orange zest and juice, lettuce, walnuts, beets and cucumber (or apple) in a large salad bowl and stir gently together

Mix the dressing ingredients together, and dollop it over the salad

Toss gently if you feel inclined

Now sprinkle the fish and herbs over the salad

Grind the pepper over the bowl

Serve as is for a main, or with baked potato etc. as a side


Feel free to cook up your own beetroot, but this is so easy on a hot, steamy night with pre-cooked beets - just make sure they're 100% beetroot and nothing else

For extra tang, toss the cucumber slices/chunks into some vinegar for 10 minutes before adding to the salad

marinate the red onion in vinegar and lime juice for about an hour 

zest and juice the orange

pile the ingredients into a large salad bowl

mix the dressing

dollop over the salad

snip the fish over the salad 

I threw a bit of this over the salad  

beetroot artwork by sherry's pickings


  1. Hehe well mine was much more simple than this fancy one Sherry! I love beetroot and citrus together and was delighted to learn that they are nutritionally good together.

    1. Yes that was good to know Lorraine. Combining foods is a really important part of eating well.

  2. This looks so good! I'm not Aussie but I love everything pickled, and everything in this salad! Thanks!

  3. A very deep purple dinner this was. Quite tasty too. The beets were rather different to canned, and nice. Well done Mrs P

  4. i've never had pickled beets before! but i love pickles (and beets) so i bet i'd love them (and this salad!).

    1. thanks heather,
      we aussies are pretty mad about pickled beetroot. part of our heritage you could say:) have a great xmas cheers sherry

  5. Well that's a classic combo - very Scandinavian with the dill and beet. A great recipe for summer.

  6. I'll take beets any way you want to serve them to me (although I have to admit I've never had pickled beets on top of a burger). So I'd be delighted to try this really scrumptious looking salad. Nifty recipe -- thanks.

  7. This looks so fresh and delicious Sherry. Another one to try over the Chrissy break. Yes the heat has been intense and now we wait for a cyclone again. Love a new salad. thanks for sharing.

    1. Thanks Pauline. Hope the cyclone leaves you alone.

  8. Sherry, this looks so good! I love beets and trying them in new recipes. The orange with the beets must be so delicious!

    1. it is a tasty dish kelly. thanks for dropping by and merry xmas to you. cheers sherry


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