This post was written in collaboration with The Saucy Fish Co. You’ll need to get your sunglasses on for this one guys. A serious rainbow of colour to brighten up a miserable Autumn day! Do you cook with beetroot? I think the pickled version scares a lot of people off (personally I love it served with cottage pie or as part of a cheese and beetroot sandwich!). But the raw version that you peel and cook yourself? It’s sooo different from the pickled version. A beautiful sweet, earthy flavour. Yes you will dye your hands purple if you try to peel and chop it without gloves, but rinsing your hands with water and baking soda or whitening toothpaste will clean it off (that handy little tip works for hands stained with food colouring too).
I’ve been experimenting with beetroot a lot recently. Roasted dark purple chunks (lovely with parsnips and sweet potato), pureed and stirred into dips or made into skinny little shoestring fries , yep the superfood that is beetroot is a new favourite. Combined with some spring greens, wilted in garlic butter and topped with Saucy Fish Co. Smoked Haddock with Vintage Cheddar and Chive Sauce, this dinner ticks every box for ’tastes great’, ’looks great’ and ‘balanced dinner’. Can’t ask for more than that ???? It can sometimes be a bit of a struggle to get the kids to eat fish that isn’t battered or wrapped in breadcrumbs, but they love this smoked haddock. Gracey says the smoked taste reminds her of bacon! I get where she’s coming from, even if her 11-year old palate isn’t exactly what you’d call refined yet! I love the simplicity of putting the foil bake bag in the oven (which is cooked together in the bag with the cheddar and chive sauce) and ending up with perfectly cooked tender fish. If the beetroot risotto sounds a bit scary, than serve with good old mashed potato instead. Check out our full recipe video below.
The Smoked Haddock with Beetroot Risotto and Garlicky Greens Recipe:
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