- Mix all of the Roast Beetroot ingredients into a bowl.
- Line a baking tray with greaseproof paper and place the marinaded beetroot onto the tray. Cover the tray with foil and cook in a preheated oven (180°c fan) for 35 minutes.
- Remove the foil and add the salmon portions (don’t forget to season them). Cook for a further 25 minutes or until both the salmon and beetroot are cooked.
- Remove the beetroot from the tray and tumble with a little extra olive oil.
- Divide the beetroot between the plates. Drizzle the watercress with a little olive oil and place on top of the beetroot.
- Sit the cooked salmon on top of the watercress and drizzle with the balsamic glaze.
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