This is a simple dish that combines some interesting autumnal flavours and textures. Today we have access to a large and exciting range of beetroot varieties, ranging from ruby red to yellow and white. The less familiar ones are mostly old varieties that are enjoying a revival. Tiny beetroot are often disappointing in flavour.

My best beetroot experience was a huge root – about half a kilo. Was it French, Italian or English? I don’t remember, but it was just divine. By cooking the beetroots using the a pressure cooker, you can reduce the cooking time, reduce the loss of nutrients and keep so much more of the beetroot’s natural flavour!

Special equipment: Raymond Blanc Pressure Cooker.

Pressure cooker setting: 1

Salmons Beetroot MAINRECIPE

Ingredients Required

120g Hot smoked salmon, flaked
For the beetroot salad
480g Beetroots, medium size, washed & trimmed
1 pinch Salt
30g Shallot, finely chopped
20g Balsamic vinegar, 8 years old
30g Olive oil, extra virgin (*1)
15g Water
4g Sea salt (*2)
1g Black pepper, freshly ground
For the crème fraiche dressing
100g Crème fraiche
4g Horseradish, fresh, finely grated
1g Sea salt
1 pinch Cayenne pepper
2g Lemon juice

Cooking Method

Planning ahead

The beetroot salad can be prepared up to a few hours in advance. In the pressure cooker, place the beetroot, a good pinch of salt and enough water to reach the minimum fill mark. Cover with the lid and place on a high heat on pressure setting 1. Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 35 mins. After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid. Check that the beetroots are cooked, (*3) remove with a slotted spoon to a chopping board and wait until they have cooled enough to handle. Using your hands (*4), gently rub the skin from the beetroots, cut in half and place in a large bowl and mix with the remaining ingredients.

For the crème fraiche

In a bowl, mix the ingredients together, taste and adjust the seasoning if required.


Arrange the beetroot salad in the centre of the plate, top with the flaked salmon and spoon the horseradish crème fraiche over or around. Garnish with a few sprigs of dill.



Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.