Golden beetroot tangle with hot smoked salmon

Name: Golden beetroot tangle with hot smoked salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 3 medium to large sized golden beetroot (or substitute with regular beetroot); 2 spring onions, sliced; 2 tbsp pistachios (optional), toasted & chopped finely; 2-4 tbsp fresh dill chopped, depending on how much you like; Zest of 1⁄2 lemon; 1 packet hot smoked salmon; 1 tbsp olive oil; 3 tbsp runny tahini; Juice of 1 lemon; 1 small clove of garlic; 1 tbsp apple cider vinegar; 1 Medjool date

This high-protein meal is perfect as a starter or light lunch

April Morgan

15 April 2025 10:45am BST

April Morgan

15 April 2025 10:45am BST

Overview

Prep time
10 mins

Cook time
10 mins

Serves
1

Ingredients

For the tangle

3 medium to large sized golden beetroot (or substitute with regular beetroot)
2 spring onions, sliced
2 tbsp pistachios (optional), toasted & chopped finely
2-4 tbsp fresh dill chopped, depending on how much you like
Zest of 1⁄2 lemon
1 packet hot smoked salmon

For the tahini cream

1 tbsp olive oil
3 tbsp runny tahini
Juice of 1 lemon
1 small clove of garlic
1 tbsp apple cider vinegar
1 Medjool date

Method

Step

Preheat the oven to 200C.

Step

Peel your beetroot and then spiralise on a thin setting, so that it resembles pasta.

Step

Line a baking tray with parchment paper or foil and then roast the beetroot for 8 minutes. This will be just enough time for the beetroot to be warm and slightly cooked, but it will still be firm with a slight crunch. If you’d prefer a softer texture, cook for 12-15 minutes.

Step

While the beetroot is in the oven place all the tahini cream ingredients in a blender and blend until smooth.

Step

Finely chop the pistachios – you can leave these plain or toast them, depending on how much time you have.

Step

Remove the beetroot from oven and toss with tahini cream, chopped onion and dill, lemon zest, pistachios, and flaked salmon.