Beetroot Cahoot Salmon by Ruth Hansom
4 x 120g Salmon Fillets
160g Beetroot Cahoot
1x Red beetroot
1x Golden beetroot
1x clove garlic
1x sprig thyme
20ml rapeseed oil
4g maldon salt
Wrap beetroots in foil with the garlic, thyme, salt and rapeseed
Place in an oven preheated to 180c and bale until soft (around 40mins)
Allow to cool slightly but while still warm rub skin off beetroots
Cut into wedges
Spread Beetroot Cahoot onto the salmon and bake for around 10-12 mins.
Meanwhile shave the fennel and segment the orange
Plate and ENJOY!
To serve; cous cous, new potatoes or rye bread work great!