For the salad:
- 750g raw beetroot, peeled and cut into wedges
- 2 cloves of garlic, skin still intact
- 3-4 sprigs of thyme
- 1 tbsp olive oil
- 140g wild rocket
- 250g hot smoked salmon, flaked into large pieces
For the dressing:
- 75ml light crème fraîche
- 2 tbsp horseradish sauce
- ½ tbsp white wine vinegar
- ½ lemon, juiced
Preheat the oven to 200°C/gas mark 6. Put the beetroot in the centre of a large piece of foil with the garlic bulb and thyme. Scatter over the oil and season with black pepper. Seal the foil into a parcel and place on a roasting tray. Roast in the oven for 45 minutes or until soft. Squeeze the garlic from their skins and toss with the beetroot. Leave to cool completely.
Meanwhile, whisk together all the dressing ingredients. Carefully toss the rocket with the beetroot and hot smoked salmon and divide between serving plates, then drizzle the dressing over each plate to serve.