Beet And Smoked Halibut Salad - cooking recipe

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

Preparation

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.