Beetroot and goats’ cheese salad and hake with blood oranges

Rosie Healey pairs a simple, Paris-bistro–style beetroot salad with a clean, fresh trio of fennel, blood orange and potato that she often serves alongside fish. Both dishes are designed to let the ingredients work in harmony without fuss. For the baked hake, potatoes are boiled until just tender and fennel is partly roasted and partly left raw to give texture.

The raw fennel is combined with kalamata olives, blood orange slices, parsley, shallot and lemon zest, then joined by the halved cooked potatoes with moscatel vinegar and olive oil. The hake is baked on pieces of greaseproof paper until just cooked, rested briefly, and served with the salad and a squeeze of lemon, spooning over the resting juices.

The beetroot salad begins with roasted walnuts and grated beetroot, folded with most of the mint, toasted crushed coriander and cumin seeds, diced red onion, lemon zest, sherry vinegar and olive oil.

beetroot, goats cheese, hake, blood orange, fennel, potatoes, kalamata olives, moscatel vinegar, roasted walnuts, sherry vinegar