Beets and potatoes roast alongside each other in the same pan. Wait until they're cooked to toss them together, though, or you'll end up with bright-pink potatoes. A fillet of salmon roasts at the same oven temperature, and a drizzle of creamy horseradish sauce tops them all.
Slideshow: Sustainable Seafood
1 1/2 pounds beets, peeled and cut into 1/2-inch dice
2 tablespoons cooking oil
1 teaspoon salt
1/2 teaspoon dried dill
Fresh-ground black pepper
1 1/2 pounds baking potatoes (about 3), peeled and cut into 1/2-inch dice
1 1/2 pounds skinless salmon fillets, about 1-inch thick, cut into 4 pieces
1/2 cup heavy cream
2 tablespoons drained bottled horseradish
How to Make It
Heat the oven to 450°. In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill, and 1/8 teaspoon pepper. Cook in the upper third of the oven, stirring once, for 20 minutes.
Remove the pan from the oven and push the beets to one side. Add the potatoes to the pan, next to the beets, and toss them with the remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Return the pan to the oven and cook for 10 minutes. Stir the potatoes and beets, keeping them separate; return the pan to the oven.
Meanwhile, oil a baking sheet. Put the salmon on the baking sheet and sprinkle with 1/4 teaspoon of the salt, the remaining 1/4 teaspoon dill, and 1/8 teaspoon pepper. Put the pan in the oven with the vegetables (after you stir them at the end of Step 2). Cook until just done, about 10 minutes for 1-inch fillets.
Meanwhile, in a small saucepan, bring the cream just to a simmer. Remove from the heat and whisk in the horseradish, the remaining 1/4 teaspoon salt, and a pinch of pepper.
Stir the beets and the potatoes together. Serve the vegetables topped with the salmon and the horseradish sauce.
In the Pacific Northwest, where they really know their seafood, Pinot Noir is the wine of choice with salmon. It should be yours, too. Try a fruity example from Oregon or California.
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Review Body: OMG!!! This was the BEST meal I've made from the Internet hands down. It was so simple but full of flavor. Paired it with 2013 Kenwood Pinot Noir and found heaven. Can't wait to make this again for the fiancé.
Date Published: 2016-07-20
Author Name: richnindy
Review Body: This is a really good idea in concept, but in practice? Do you really roast beets cut in 1/2 inch dice at 450 for 40 minutes? Really? Also be warned that the beets shrivel but the potatoes do not, so you might want to cut them differently. The horseradish cream, though simple as hell, is the star of the dish.