Beetroot, Quinoa, Asparagus and Smoked Trout Salad With Horseradish Cream Dressing
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 1.5 hours (mainly roasting the beetroot and cooking the quinoa)
- 3 beetroot, washed well but not peeled (I usually roast at least six of them if I am going to roast them for this long)
- 3 tablespoons oil
- 1/2 bunch asparagus
- 1/2 cup quinoa (farro also works well in this)
- 250g/0.5lb or about 1/2 a large smoked trout, filleted
- 2 tablespoons finely chopped red onion
- 3 tablespoons pure cream
- 1.5 teaspoons horseradish (or to taste)
This components of this salad are best done the day ahead so that they can cool but it's also good serving this warm too.
Step 1 - Preheat the oven to 180C/350F and place the beetroot in a oven proof pot with lid in drizzle with 2 tablespoons of oil. Roast for 1-1.5 hours until a knife inserted can cut through easily. After 1 hour place the asparagus on a baking tray and drizzle with the remaining 1 tablespoon of oil and place in the oven to roast for 15-20 minutes (depending on how thick the asparagus is). Allow the beetroot to cool and then remove the skins and chop into chunks. Cut the asparagus into thirds.
Step 2 - While the beetroot is roasting, cook the quinoa. Place the quinoa in a fine sieve and run water through it until it runs clear. Place in a saucepan with 1/2 cup of water and bring to the boil. Once boiling, turn down to low and cook for 30 minutes. Remove lid and fluff with a fork and place on serving plate to cool.
Step 3 - Mix the salad dressing by whisking the cream and horseradish together. Top the quinoa with the beetroot, asparagus, smoked trout and onion. Add the dressing and serve.