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Categories:Viewed: 83 - Published at: 2 years ago
Ingredients
- 500 g beetroot
- 300 g fine green beans
- 3-4 tbsp dark balsamic vinegar
- 6 tbsp olive oil
- 300 g smoked halibut, skin removed and sliced very thinly
- 100 g cashew nuts, roughly chopped
- 50 g horseradish, grated
- 6 stalks parsley
Method
- Cook beets in boiling salted water for about 1 hour, drain then rinse under cold water. Peel, allow to cool and cut into thin strips.
- Cook beans in a boiling salted water for about 8 mins then drain. Meanwhile, mix vinegar and oil, add a pinch of sugar and season. Toss with beans and set aside.
- To serve, arrange halibut and beet on a serving plate with beans. Sprinkle with cashews, grated horseradish, and parsley. Drizzle with any leftover vinaigrette from the beans.
