The pickle fix

Her­ring, cel­ery, roasted beets and horse­rad­ish

The Guardian - Feast - - Thomasina Miers -

Prep Cook Serves 15 min 45 min 4

1 gar­lic clove, peeled

600g small red, golden or can­dy­cane beet­roots, scrubbed and cut into 4cm wedges

1 tsp co­rian­der seed, freshly ground

2 tbsp olive oil 5 cel­ery sticks

2 large hand­fuls pars­ley leaves

2 tbsp baby ca­pers, rinsed

300g pick­led her­rings or roll­mops, chopped into large chunks

For the dress­ing 2-3 tbsp freshly grated horse­rad­ish 120g nat­u­ral yo­ghurt

1-2 tbsp red wine vine­gar

3 tbsp ex­tra-vir­gin olive oil

1 gar­lic clove If you can’t find fresh horse­rad­ish, look for jars of it ready-grated in the su­per­mar­ket (but don’t con­fuse it with horse­rad­ish sauce).

Heat the oven to 200C/390F/gas 6. Crush the gar­lic clove and toss with the beet­root, co­rian­der and olive oil, and sea­son well. Roast in a bak­ing tray for 35-45 min­utes un­til the beets are ten­der and crisp on the edges. Let cool.

Next, make the dress­ing. Put the horse­rad­ish in a small bowl and whisk in the yo­ghurt, fol­lowed by one ta­ble­spoon of the vine­gar and the olive oil. Crush the gar­lic clove, stir in and sea­son. You may want to add more vine­gar – ad­just to taste and set aside.

Wash the cel­ery sticks and slice as thinly as pos­si­ble, keep­ing any of the leaves for the salad. Toss these slices, and any cel­ery leaves, with the pars­ley leaves, ca­pers and half of the dress­ing.

Ar­range on plates and then nes­tle sliv­ers of fish and wedges of beet­root in among the leaves. Driz­zle over the re­main­ing dress­ing and serve with crusty bread or a warm rice salad.

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