Smoked Mackerel, Beetroot and New Potato Salad Recipe

Ingredients

• 1 lb 2 oz (500 g) raw beetroot, quartered
• 2½ tbsp olive oil
• 2 tbsp balsamic vinegar
• 10½ oz (300 g) baby new potatoes, unpeeled
• cooking spray, for coating
• 2½ oz (70 g) rocket
• 13 oz (375 g) smoked mackerel fillets
• 8 red radishes, thinly sliced
• pepper

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a roasting tin with aluminium foil. Put the beetroot pieces into a medium-sized bowl.
2. In a small bowl, thoroughly combine the oil and vinegar and spoon a little under half of it into the bowl with the beetroot. Stir well to coat the beetroot pieces, then arrange them on one side of the prepared roasting tin. Tip any dressing remaining in the beetroot bowl back into the small bowl. Bake the beetroot in the preheated oven for 25 minutes.
3. Meanwhile, cook the new potatoes in a saucepan of simmering water until just tender, then arrange on the other side of the roasting tin and spray them with cooking spray to coat. Turn the beetroot and cook for a further 20 minutes, or until the beetroot is cooked through and the outsides of the potatoes are slightly crisp. Leave to cool until just warm.
4. Meanwhile, arrange the rocket on a serving dish and flake the mackerel. Arrange the beetroot and potatoes on the serving dish with the mackerel and sprinkle over the sliced radishes. Combine any juices remaining in the roasting tin with the remaining dressing and drizzle over the salad. Add a grinding of pepper and serve while the beetroot and potatoes are still just warm.