Mackerel salad with beetroot

Mackerel Salad with Beetroot – a delicious and healthy recipe

Preparation time: 20 minutes
Cooling time: 30 minutes
Total: 50 minutes
Servings: 4

Discover the Mediterranean flavor of festivities with this mackerel salad with beetroot, a vibrant and flavorful dish, ideal for a quick dinner or a sophisticated appetizer. The fine texture of the mackerel combined with the natural sweetness of the beetroot creates a contrast of flavors that will delight any palate.

Ingredients:
- 300 g smoked mackerel, boneless
- 1 medium beetroot, boiled or roasted
- 1 small red onion
- 3-4 tablespoons extra virgin olive oil
- 1-2 tablespoons balsamic vinegar (optional, for an extra touch of acidity)
- Salt and pepper to taste
- Fresh parsley for garnish

Preparation:

1. Preparing the ingredients: Start by washing the beetroot well and boiling it in salted water for about 30-40 minutes until soft. A delicious alternative is to roast the beetroot in aluminum foil at 200 degrees Celsius for about 45 minutes. Once cooled, peel the beetroot and cut it into cubes or thin slices.

2. Prepare the mackerel: If using smoked mackerel, cut it into small slices or cubes, depending on your preference. This will add a rich umami flavor to the salad.

3. Assembling the salad: On a beautiful platter, arrange the slices of mackerel. Sprinkle the finely chopped red onion on top. The red onion adds a touch of sweetness and crunch, perfectly balancing the flavors.

4. Adding the beetroot: Now, add the chopped beetroot over the mackerel and onion. This will not only add color to the salad but also a sweet-sour taste that enriches the dish.

5. The dressing: Drizzle everything with high-quality extra virgin olive oil for an intense flavor. If you desire a tangy note, add balsamic vinegar. Season with salt and pepper to taste.

6. Finalizing: Gently mix the ingredients, being careful not to crush the beetroot. Cover the salad with plastic wrap and let it chill for 30 minutes to allow the flavors to meld.

7. Serving: Serve the mackerel salad with beetroot on an elegant platter, garnished with chopped fresh parsley. This salad can be accompanied by a slice of toasted bread or served as a side dish alongside grilled fish.

Practical tips:
- You can also add other vegetables, such as carrots or radishes, to diversify the texture and taste.
- If you like a sour taste, you can add some green or black olives, which will bring an extra flavor.
- Substitute mackerel with another smoked fish, such as salmon or mackerel, for a different yet equally delicious variant.

This mackerel salad with beetroot is not only a quick dish but also an explosion of colors and flavors, perfect for any occasion. Enjoy it with friends and relish a moment of conviviality and good cheer!

 Ingredients: 1 marinated herring, deboned, 2 medium potatoes, boiled, 2 carrots, boiled, 1 onion, finely chopped, 2-3 boiled eggs, 2 medium beets, boiled, mayonnaise.