For our final beetroot recipe, we thought we’d showcase this salmon, beetroot, mint and walnut raita as an alternative to the many beetroot salad recipes available. A perfect and simple dinner for you and guests if you choose to share.
½ x 250g pack Waitrose Baby Beetroot In Mild Malt Vinegar, diced into small pieces
2 tbsp chopped fresh mint
20g walnut halves, chopped
4 tbsp essential Waitrose Low Fat Natural Yogurt
½ tsp cumin seeds
1 tsp sunflower oil
2 Waitrose Select Farm Salmon Fillets
- To make the raita, place the beetroot in a bowl and add the mint, walnuts, yogurt, cumin and seasoning. Stir very gently to just mix but be careful not to overdo it.
- Heat the oil in a non-stick frying pan and cook the salmon fillets for 5–6 minutes on each side, until the flesh is cooked through. Serve with the raita, steamed green beans and new potatoes with chives.
For more beetroot inspiration, don’t forget to check out the Waitrose recipe site for hundreds of more ideas.