Beetroot Quinoa Salad with Horseradish Crusted Hake

Serving size

1 person 2 people 4 people

Ingredients

20g capers

(Water, Salt, Vinegar)
1 tsp dried thyme
2 garlic clove
1 tbsp horseradish puree

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
80g quinoa

(quinoa (100%))
2 hake fillets (skin off) (Fish)
2 tbsp ground almonds (Nuts)
1 onion
1 unwaxed lemon
200g raw beetroot
40g mixed salad leaves

Allergens

Contains: Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	567Kcal
	492kJ	2374kJ
Fat	4.7g	23g
of which saturates	0.7g	3.1g
Carbohydrates	9g	45g
of which sugars	3.5g	17g
Protein	10g	49g
Salt	0.22g	1.0g
Fibre	2.7g	13g

Ingredients

80g quinoa (use half)

(quinoa (100%))
2 tbsp horseradish paste (use half)

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
2 tbsp ground almonds (use half) (Nuts)
0 tsp dried thyme
40g mixed salad leaves (use half)
1 onion (use half)
200g raw beetroot (use half)
20g capers (use half)

(Water, Salt, Vinegar)
150g hake fillet (skin off) (Fish)
2 garlic clove
1 unwaxed lemon (use half)

Allergens

Contains: Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	586Kcal
	495kJ	2451kJ
Fat	4.8g	24g
of which saturates	0.7g	3.3g
Carbohydrates	9g	47g
of which sugars	3.5g	18g
Protein	10g	50g
Salt	0.24g	1.2g
Fibre	2.7g	13g

Back

Prep in 10 High protein 1/3 daily fibre 8 plants Low sat fat

Beetroot Quinoa Salad with Horseradish Crusted Hake

Prep time: 0 mins

Total time: 40 mins

Cuisine: British

Food group: Fish

A warm salad celebrating winter flavours and ingredients. Think vibrant beetroot roasted with thyme. Sustainably caught hake baked with nutty almonds and punchy horseradish - till tender and flakey. Served with fresh salad, zingy lemon and capers. Fluffy quinoa soaks up all the flavour.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Peel the beetroot and onion and cut them into 8 wedges each. Transfer to a lined tray and toss with 2 tsp oil, dried thyme, a pinch of sea salt and black pepper. Roast for 20 mins, until the onion is soft and golden.
Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Once cooked, return to the pan and set aside.
Make the horseradish crust. Finely chop or crush the garlic, then place it in a small bowl. Mix in the horseradish and a pinch of sea salt and black pepper.
After 20 mins of roasting, transfer the onion to a bowl and set aside. Add the fish to the beetroot tray. Spread the horseradish crust over the top of the fillets and sprinkle with the ground almonds. Season with sea salt and drizzle with 2 tsp oil. Bake for 10-12 mins, until the fish is cooked through and the beetroot is soft.
Roughly chop the capers. Zest and quarter the lemon. Add the roasted beetroot, onion, capers and lemon zest to the quinoa and toss together. Season with sea salt and black pepper.
Just before serving, stir the salad leaves into the quinoa and transfer to serving plates. Top with the fish and garnish with lemon wedges.