Quick Roast Salmon with Golden Beetroot Tzatziki
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Prep: 20 mins
Cook: 15 mins
Is this tzatziki or twistziki? The twist is the sunshine-yellow golden beetroot that gives this dish a rich, earthy flavour that matches up perfectly with fillets of pretty pink organic roast salmon.
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490 kcal
(per portion)
Ingredients you'll need
  • 1 golden beetroot
  • 2 salmon fillets
  • 75g wholewheat couscous
  • 1 garlic clove
  • A handful of dill
  • 1 tbsp cider vinegar
  • 150g 0% fat Greek style yogurt
  • 50g rocket
From your kitchen
  • 4 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 125ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the beetroot and peel it. Coarsely grate it. Tip it into a large bowl. Set aside.

  • 2.

    Line a baking tray with foil. Rub 1 tsp oil into each salmon fillet and season them with a little salt and pepper. Lay them on the foil, skin-side up.

  • 3.

    Slide the salmon into the oven. Roast for 12-15 mins till opaque. The salmon will flake easily when pressed with a fork.

  • 4.

    While the salmon roasts, tip the couscous into a heatproof bowl. Cover with 125ml boiling water. Place a plate over the bowl and set aside to soak.

  • 5.

    Peel and crush or grate the garlic. Add it to the beetroot. Finely chop the dill, discarding any really thick stalks. Add to the beetroot, too.

  • 6.

    Pour the yogurt into the bowl. Add 1 tbsp cider vinegar. Stir the yogurt, vinegar and beetroot together. Taste and add a little salt and pepper if you think it needs it. This is your beetroot tzatziki.

  • 7.

    Fluff the couscous with a fork and divide between 2 warm plates. Toss the rocket with 2 tsp oil and some salt and pepper and heap up on the plates. Lay a salmon fillet on each plate and serve with the beetroot tzatziki.

  • 8.

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