Baby beetroot are incredibly sweet making them ideal for roasting rather than bottling. Simply toss with a little olive oil and bake for 40 minutes then serve with baked salmon and a lentil salad. Delicious!
1 bunch baby beetroot (6 bulbs), trimmed
olive oil cooking spray
3 slices sourdough bread, roughly chopped
1 large lemon, finely grated rind and 2 tbsp juice
½ cup mint leaves, roughly chopped
1 egg, whisked
4 salmon fillets, cut into fingers
1 tbsp olive oil
1 red onion, cut into thin wedges
2 x 400g cans lentils, drained and rinsed
1 cup mint leaves
1. Preheat oven to 200C. Line a baking tray with baking paper. Put beetroot onto prepared tray and spray with olive oil. Bake for 40 minutes or until tender. When cool enough to handle, rub skin off beetroot bulbs. (Wear gloves to avoid staining.) Halve lengthways or cut into wedges.
2. Put bread into a food processor and process until breadcrumbs form. Transfer to a bowl. (You will need 1 cup breadcrumbs.) Add lemon rind, lemon juice, mint and egg. Stir until combined. Put salmon onto baking tray. Press breadcrumb mixture on top of each salmon fillet. Drizzle with a little olive oil. Bake for 10 minutes or to your liking.
3. Heat oil in a frying pan. Add onion and cook for 3 minutes or until soft. Add lentils. Stir until well combined. Cook for 4 minutes or until heated through. Remove from heat. Add beetroot and mint leaves. Stir until well combined. Spoon lentil salad onto serving plates. Top with a salmon fillet and serve.