Beetroot salad

Wash the whole, unpeeled beetroots, then wrap them in foil and put into the oven to roast at 160C for 2-3 hours, depending on size.

Make the dill dressing while the beetroot is cooking. Mix the olive oil, Dijon mustard, cider vinegar, salt, pepper, honey and chopped dill.

When the beetroots are done they should be soft enough to pierce with a knife. Remove from the oven and run under cool water to help peel off the skin – you should be able to push it off with your fingers. Trim to form a rounded shape and cut into ½ cm slices. Place these in the dill dressing for about 15 minutes.

Horseradish cream

For the horseradish cream, stir the salt and mustard into lightly whisked crème fraîche. Add in the horseradish – it’s very fiery, adjust to taste. Lastly stir in the lemon zest and juice. Keep in the fridge until serving.

Salmon

Heat a frying pan and add the veg oil. Season the salmon fillets then sear for about 4 minutes, depending on the size. Add the butter, and baste the salmon with the butter for a further minute or two.

Serve

To serve, put 3 slices of beetroot onto the centre of each plate, place the salmon on top. Garnish with rocket and drizzle with any extra dill dressing and a dollop of horseradish cream.