Beetroot, Mackerel and Goat's Cheese Salad


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Beetroot, mackerel and goats cheese salad


400 g
150 g
goat's cheese (broken up into bits)
200 g
new potatoes
1 pk
1 pk
olive oil
lemon juice
salt and pepper


1. Preheat the oven to 200C/400F/Gas Mark 6. Wash and scrub all the muck off the beetroots. Top and tail and put in a roasting tray. Drizzle over about 3 tablespoons of olive oil. Roast for about 45 minutes. Check halfway through to see if they are cooked by piercing the skin with a sharp knife. If they are really large they may need longer. Once cooked, remove from overn and let cool before cutting into halves. 2. Boil the new potatoes until tender, drain and add 3 tablespoons of lemon juice, 3 tablespoons of olive oil, salt and pepper. 3. Start to assemble the salad. Make a bed of rocket (remember to wash it first), arrange the beetroot and potatoes on top. Crumble over the goats cheese. Add the mackerel fillets on top. Use the potato dressing to drizzle over the salad.


NOTES : To skin the beetroot or not to skin? Well, it is a bit fiddly, and I would most certainly end up making an awful mess, so I would prefer just to cut any tough bits off with the mackerel skin.