Heritage Beetroot Salad, Horseradish Creme Fraiche & Salmon Serves: 4

Ingredients 200g Hot smoked salmon

For the beetroot salad: 480g Beetroot, baby, washed & trimmed (mix of red, candy
and yellow) ½ Shallot, finely chopped 2 tsp Balsamic vinegar, 8 years old 2 tbsp
Olive oil, extra virgin 1 tbsp Water 4 pinches Sea salt 2 pinches Black pepper,
freshly ground

For the crème fraiche dressing: 100g Crème fraiche 1tsp Horseradish, fresh, finely
grated 2 pinches Sea salt 1 pinch Cayenne pepper 1 squeeze Lemon juice

For the beetroot salad: In a large saucepan, bring the beetroot and enough water to
cover to the boil, reduce the heat and simmer for 1 ½ hours until cooked.
Alternatively, you could steam them. Allow to cool slightly before peeling. Segment
the beetroot into even pieces and mix with the remaining ingredients. Taste and
adjust the seasoning if necessary.

For the crème fraiche dressing: In a bowl, mix the ingredients together, taste and
adjust the seasoning if required.

Serving: Arrange the beetroot salad in the centre of the plate, top with the slices
of hot smoked salmon and spoon the horseradish crème fraiche over or around.
Garnish with a few sprigs of dill.