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spiralized-baked-potato-rosti-food-to-glowI am astonished at how much I love beetroot. And salmon and horseradish for that matter. My early introductions to all three did not bode well for them featuring in any way, shape or form in my kitchen. By all rights I should still be shunning them, and anything made with them. I shudder to recall the treatment of these fine foods in the unenlightened 70s. But then, we were still in thrall to boxed macaroni-cheese and tinned meat pies.

Not much was left au natural in those days, except perhaps personal grooming…

Beetroot in the1970s (when I was a nipper/sulky teen) was heavily vinegared. Ditto horseradish. Salmon was steamed through to the texture of tinned tuna, firm as a steak and often a bit whiffy. It also sat in an evil pool of white goo, daring you to spear it. I should probably add at this point that my parents – my mother – was not responsible for these heinous crimes against budding tastebuds; these deeds were performed in the school kitchen.beetroot-walnut-salmon-spiralized-baked-potato-rosti-food-to-glow

Fast forward – ahem – 40 years, and all of these foods and flavours are favourites of mine. Salmon is Scottish and top quality from my weekly Pittenweem fish van rather than who-knows and school-budget; beetroot is raw, steamed, juiced, roasted, baked, borschted (a made up word; don’t bother looking it up) and heavens knows what all. These days you are as likely to find it in a chocolate cake as flour. Horseradish, well it is easy enough to find it finely grated and stuffed in a jar, waiting to be paired with something just like this.

Hand on heart this is one of our favourite quick weekday meals. Well, quick if you 86 the potatoes. But why do that? The marriage of softly flaked beetroot salmon with delicately crisped potato is worth the extra 10 minutes or so tagged on after the fish. But if that is too much waiting, or you still don’t ‘do carbs’ (seriously, get over that), just serve it with a pile of steamed or stir-fried greens. And perhaps, if you are feeling frisky, ping some pre-cooked pseudo-grains in the microwave, or preferably a steamer. To not quite quote Gregg Wallace: Omega 3 fatty acids, natural nitrates and melatonin doesn’t get tastier than this.

Perfect for Mother’s Day or Easter. With a side order of chocolate, of course. 😉


Beetroot-Walnut Salmon with Spiralised Baked Potato Rosti

  • Servings: 3
  • Difficulty: easy
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This delicious meal is not only easy to prepare but incredibly good for you (see below). Considering I am keen on variety this is one fish dish that I make often, changing out the carbohydrate side dish (sometimes sweet potato, sometimes quinoa), and swapping the steamed greens for crunchy salad as the thermometer rises. The colours, textures and taste will make it one of your favourites too.

75g cooked or raw beetroot (use cooked if you don’t have a good mini food processor or high speed blender)

15 walnut halves (30g), chopped + 6 extra, chopped and set aside

Zest ½ lemon

2 heaped tsp prepared horseradish (not creamed)

Juice ½ lemon

2-3 salmon fillets

Salt and pepper

1. Preheat the oven to 200C/400F. Line two baking trays with baking parchment (you can use foil for the fish but not for the potatoes).

2. Blend the beetroot, walnuts, lemon zest and horseradish until you get a mostly smooth paste.

3. Place the salmon pieces skin-side down on oiled foil (I crinkle it to get air underneath the fish) or parchment paper. Squeeze over the lemon juice, sprinkle with salt and pepper and spread over the beetroot mixture. Bake in the preheated oven for 15 minutes, or until the fish is pale pink and firm to the touch. Lightly cover and set aside while the potatoes bake.

spiralized-baked-potato-rosti-food-to-glowSpiralized Baked Potato Rosti

Use spiralized potato or grated potato for these baked rostis – a spiralizer gives fantastic results. You can either bake these long and slower for a crunchier, almost potato chip texture, or faster and hotter for a softer, cut-able rosti with soft-ish centre. Pop these in the oven while the salmon is cooking, remove the salmon and lower the heat for best results.

1 baking potato (for two people)

2 tsp extra virgin olive oil or cold-pressed rapeseed oil

Salt and pepper

1/8 tsp garlic or onion powder, optional

1. Spiralise or julienne/matchstick the potato. Pop the strands into a colander and rinse well under cold running water. Decant the potato into a tea towel and squeeze. Pop the dried potato into a mixing bowl and mix well with the remaining ingredients. Pick up little handfuls and press lightly onto the second baking tray. Don’t completely mash it down as you want the hot air to circulate through the filaments of potato.spiralized-baked-potato-rosti-food-to-glow

2. Place the tray in the 200C/400F oven with (or without) the fish and bake for 15 minutes. When the fish comes out of the oven, turn the oven down to 180C/350F, flip the potatoes and draw the more cooked edges underneath the centre a bit, teasing out the little frilly mounds of potato with a fork before lightly pressing again. The potatoes will have shrunk a bit as the potato’s water evaporates.

3. Continue baking until the potato is cooked in the middle (it may not brown very much) – about 10 minutes. To get it quite crispy, turn off the heat and leave in the oven until dried out and crisp-like. This is better to do when you don’t have salmon waiting to be eaten, but the salmon is still lovely after a longer wait.

Serve immediately with the beetroot and walnut salmon, with the extra walnuts crumbled on top, and a big pile of steamed seasonal greens on the side.

Leftover Magic: If salmon fillet number three doesn’t get eaten on the day, lightly mix it into cooked grains (or not), some finely chopped raw veggies, a bit of dry or fresh dill, a squoosh of lemon and hey presto, bagged lunch.

Vegan Option: I haven’t tried this but I imagine the beetroot and walnut ‘pesto’ would be great slathered on tofu and baked.


Nutrition Notes: Quality salmon has a ridiculous amount of heart and brain-healthy omega-3 fatty acids, which we also know reduce bodily inflammation and symptoms of anxiety. Beetroot has numerous anti-cancer properties in its typically deep purple flesh. But we also have more recently found that the nitrates in beetroot  increases blood flow to the brain (perhaps slowing dementia) and helps us use oxygen more effectively for less effort (great for sports people). The studies apply to drinking beet juice but eating raw and cooked beetroot regularly should have a similar long-term effect. Walnuts also have omega-3 fats in the lesser form of ALA, as well as the ‘super antioxidant’ (my quotes) ellagic acid, which mops up free radical damage around the body. Walnuts are also a fantastic source of protein and heart-helping monounsaturated fats. As for the melatonin mentioned above, walnuts are replete with this sleep-regulating hormone. So, having walnuts with an evening meal – like this one – may help you fall asleep. This is especially useful for us over 40s, as we produce less of it after this age. Another great source is sour cherry juice.

A few more salmon and beetroot  recipes on food to glow:

Beetroot Zinger Juice

Beetroot, Fennel & Cumin Soup

Beetroot Soup with Wasabi & Lime

Beetroot & Cashew ‘Hummus’

Beetroot & Tomato Rogan Josh Curry with Homemade Paneer Cheese

Warm Beetroot, Lentil, Halloumi & Pepper Salad

Lime and Fresh Turmeric Salmon

Teriyaki Salmon Rice Bowl (with Vegan Option)

Double Salmon Beetroot Stack with Cardamom-Lemon Creme Fraiche Sauce (beetroot & salmon!)

40 thoughts on “Beetroot-Walnut Salmon with Spiralized Baked Potato Rosti

  1. Shu Han says:

    Always love the ideas I get when I visit your blog. I’ve actually been considering a spiralizer for a while, just for fun. Haven’t thought about it beyond making veggie ‘noodles’, love the rosti idea. Also, that salmon! Just stunning with the beetroot.

    1. Oh Shu Han, go get one now! You will LOVE it and find loads of uses for it – both raw and cooked. I have a few spiralled things on the blog but I am sure you don’t need any inspiration from me. 😉

      1. louisejam says:

        Interested to hear your comments on a spiralizer…..i had just convinced myself that it would be one more gadget to languish at the back of my cupboard, so not worth getting one…..but your views have made me think again!

      2. Oh Louise, I love mine (not paid to say so. No affiliation). If you are getting one I recommend the small one from Benriner, like I have. You can keep it out and it won’t get on the way.

  2. This beet-walnut topping looks so good. Beets go really well together. I just made salmon last night with a lentil, beet, and dill salad in fact, but wished now I made this topping!

    1. Aw, next time. But your salad sounds fab to me. 🙂 I have a lentil and beet salad from 2011 that i still make (adulterating it with grilled halloumi)

  3. superfitbabe says:

    This literally looks amazing!

  4. trucvert says:

    Best to forget about the school kitchen, as you seem to have found a delicious path in life. Such beautiful photos. We’re having a bit of an obsession with horseradish right now, so happy to see it mentioned in your blog!

    1. Yay to horseradish love! It really lifts dishes – especially fatty or creamy things – and so nutritious in its own right. Good for clearing the sinuses if you grate the root itself

      1. trucvert says:

        Yes, it can make a really simple dish very, very special!

  5. That potato lattice is a thing of beauty! It’s all lovely 🙂 and yes, so good to see how food has evolved xx

    1. I know, right? I came over at the end of the 80s and even in Edinburgh, cosmopolitan place that it is, I have seen incredible changes. Mostly good, thank goodness. People who eat like we do aren’t weirdos anymore!

      1. I don’t about that, I still seem to be a curiosity to a lot of people!
        But yes, such huge advances! 🙂

  6. lizzygoodthings says:

    Yummy! My spiraliser arrived the other day, I have yet to use it! I hadn’t thought of doing spuds, but what a great idea! Thanks lovely lady.

    1. Enjoy your spiralizer, Liz. I can’t wait to see what you come up with using it. 🙂

  7. I just bought a spiralizer today today and cannot wait to use it. I am adding this potato recipe to my list of things to make first! They look so good!

    1. Everyone is going spiralizer crazy it seems. 🙂 I know most people use it for raw stuff (and I do mostly) but I had a brain wave for these baked potatoes and was pleased it worked. Enjoy your new toy!

  8. emellt says:

    Reblogged this on Zara's Hungry and commented:
    I have to share! This looks amazing! I’m making this tomorrow instead of salmon curry!!

  9. ladyredspecs says:

    Beets and horseradish are a match made in heaven for my palate. Thanks for this great idea

  10. so colorful

  11. ditto with beetroot and horseradish 🙂
    This looks wonderful, I may make this for sis and niece tonight, thank you!

    1. I would be thrilled if this made it to your dining table. If you need the spiraliser, let me know and I could pop it round!

  12. louisejam says:

    Hi kellie, looks delicious. What do you mean by prepared horseradish? I can only find it creamed
    or as a sauce mixed with veg oil. Thanks.

    1. Hi Louise. Thats a good question. I use The English Provender brand ” Grated Hot Horseradish” (most large supermarkets probably have it) but if all you can get/have is creamed just use that. It just won’t be as ‘horseradishy’, if you know what I mean but will still taste good. Do let me know if you try this recipe/. 🙂

      1. louisejam says:

        Thanks Kellie, i found it and it’s delicious. Any idea whether you can frezze the horseradish? I can’t see myself using a whole jar in 4 weeks!

      2. Yes you can! But you know, it sshould be good for quite a bit longer. Maybe scoop half into a small jar and bung it in the freezer. My freezer is littered with little jars of this and that. I also like horseradish in things like gratins and I have a beetroot, lime and wasabi soup that I often sub with horseradish. 🙂

  13. Ohhh god that potato rosti looks far too delicious!!

  14. This sounds absolutely divine. One to bookmark for sure. X

  15. That salmon is BEAUTIFUL!! Love this recipe!

  16. Have just started spiralizing and am definitely going to try this potato rosti, looks delish 😊

  17. Ritu Ahuja says:

    Healthy and yummy. It looks amazing. I would love to give it a try. Thanks for sharing a wonderful recipe 🙂

  18. I love your spiralised potatoes Kellie. What a great idea. I am still to buy a spiraliser.

  19. Spiralised rosti is an amazing idea! I’ve been lusting after a spiraliser for ages, definitely need to make these if I ever get one!

  20. There is nothing I do not like about this recipe, salmon is my favourite fish, beetroot my favourite root vegetable and potato rostis are something I love sine I was a child! 🙂

  21. nazima says:

    I love everything here. The topping on the salmon is great for keeping it nice and moist, the rosti sounds and looks delicious. We do a similar thing but cook it on the stove in a skillet. delicious!

  22. Oh my those potatoes are gorgeous- the lacy look is so pretty. I wil definitely be trying this and adding some thyme. I am envisioning this with a big pile of sauteed spinach and mushrooms and a suny side egg with a sprinkling of goat cheese….if it wasn’t 10pm I would probably be making this right now.

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