Australian celebrity chef Curtis Stone champions healthy eating while minimizing dinner dishes with this recipe. Generally, we’ve noticed Aussies love their beets, even putting them on hamburgers.
- 4 medium beets, preferably golden (1 pound total), scrubbed and very thinly sliced
- 6 tablespoons extra virgin olive oil, divided use
- 1 1/2 pound skinless salmon fillet
- 1 tablespoon each finely chopped fresh chives, flat-leaf parsley, and tarragon
- 3 tablespoon finely chopped shallots
- 1 tablespoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 4 cups mixed baby greens
- Coarse salt and freshly ground black pepper to taste
Preheat the oven to 450°F. On a baking sheet, toss the beets with 1 1/2 tablespoons of the oil to coat. Season with salt and pepper. Arrange the beets in the center of the baking sheet forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until tender-crisp.
Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper.
In a large bowl, mix the parsley, chives, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast the salmon for about 15 minutes, or until cooked to medium-rare (slightly rosy in the center). Remove from the oven. Meanwhile, whisk the remaining 4 tablespoons of oil, the shallots, lemon zest and juice into the remaining mixed herbs. Season the dressing to taste with salt and pepper.
Toss the mixed greens with 2 tablespoons of the dressing. Drizzle the remaining dressing over and around the salmon and beets and serve the greens alongside.
Serves 4 — Recipe from Curtis Stone