Salad Recipes

Roasted cod with zingy beetroot salad

Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing


For the beetroot salad

  • red onion, finely chopped
  • carrots, peeled and grated
  • 2 large raw beetroot, peeled and grated
  • lime, zested and juiced
  • ½ tbsp honey
  • ½ small bunch of coriander, leaves picked


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Put a pan of water on a high heat. When it boils add the potatoes, then turn the heat down and simmer for 10-12 mins until tender.

  • STEP 2

    Meanwhile combine all of the salad ingredients, reserving a little coriander. Season lightly. Once the potatoes are cooked, drain and run under cold water to cool. Drain again and toss through the salad.

  • STEP 3

    Rub the oil over the cod fillets, then put on a non-stick baking tray and lay a few ginger and lime slices on top of each fillet. Put in the oven and cook for 6-9 mins, depending on thickness.

  • STEP 4

    Divide the salad between four plates, then top with the cod and remaining coriander.