Instructions
Follow the steps and taste along the way.
Roast the beetroot and onion
Preheat the oven to 210 °C. Cut the beetroot into approximately 2 cm cubes and the onion into wedges. Toss them with 15 ml olive oil, 1.5 g salt and half of the black pepper. Spread them in a single layer on a baking sheet and roast for 30–35 minutes, until the beetroot is tender and beginning to brown at the edges.
Cook the buckwheat
Toast the buckwheat groats in a small saucepan without oil for 2 minutes, until fragrant. Add 300 ml water and 0.8 g salt, then bring to a boil. Cover and simmer over low heat for 12–15 minutes, until the water has been absorbed and the groats are tender. Remove from the heat and leave covered for 5 minutes.
Mix the horseradish yogurt
In a bowl, mix the Greek yogurt, grated horseradish, chopped dill and lemon juice. Add the remaining 0.2 g salt and briefly stir. Set aside to let the flavors meld.
Pan-sear the salmon
Pat the fillets dry with a paper towel and season with the remaining 1 g salt, then add the remaining pepper. Heat the remaining 10 ml oil in a frying pan. Place the salmon skin-side down and cook for 4–5 minutes without moving it, until the skin is golden and crispy. Turn and cook for another 1–2 minutes; the flesh should be opaque at its thickest point and reach 63 °C.
Finish and serve
Drizzle the roasted beetroot and onion with apple cider vinegar and toss. Divide the buckwheat between two plates and add the vegetables and salmon. Serve with the horseradish yogurt on the side or on top.
