Description
A delightful dish featuring roasted beets topped with a creamy smoked mackerel and horseradish mixture, perfect for a light meal or appetizer.
Ingredients
Scale
- 2 medium beets, scrubbed and trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces smoked mackerel, skin removed and flaked
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 cup Greek yogurt
- 1 tablespoon capers, drained and rinsed
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast for 45-60 minutes, or until tender when pierced with a fork.
- Allow the beets to cool slightly, then peel and slice into wedges.
- In a small bowl, mix together the flaked smoked mackerel, horseradish, Dijon mustard, dill, lemon juice, and Greek yogurt until well combined.
- Season the mixture with salt and pepper to taste.
- To assemble, arrange the roasted beet wedges on a serving platter.
- Spoon the mackerel mixture over the beets and sprinkle with capers.
- Serve with lemon wedges on the side.
Notes
- For a spicier kick, add a dash of hot sauce to the mackerel mixture.
- Substitute smoked salmon for the mackerel for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg