Preheat oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6

First, top and tail the beetroot discarding the roots and leaves and place in a pan of boiling water. Blanch for 10 - 15 minutes until you can just insert a sharp knife into the beetroot. Drain, cool, then slice into thick rounds.

To make the marinade, in a jug combine the juice and zest of 1 orange, maple syrup, dill and salt and pepper. Whisk until all the ingredients are fully incorporated.

Place the salmon in the Cast Iron Oblong Casserole and place in the blanched beetroot rounds. Slice the second orange into large wedges and add to the dish along with the red onion. Pour over the marinade and allow to absorb for 5 minutes.

Place the salmon into the oven to roast for 30 minutes. Remove from the oven, spoon over the residual cooking liquor in the bottom of the casserole and place on the lid to capture all the cooking vapours. Allow the dish to rest for 5 minutes.

Serve to the table alongside a fresh salad, or roasted vegetables and seasonal potatoes.

Cook’s Notes

If your beetroot is particularly large, add another 5 minutes onto you initial cooking time to ensure it is tender when roasted with the salmon.

The cooking liquor has beautiful depth of flavour - be sure not to miss this. When serving, give each portion a spoonful of the liquor. This will also help to keep the salmon moist.