2 x 300g packs steamed beetroot, drained and quartered
2 red onions, cut into thin wedges
2 fennel bulbs, trimmed and finely sliced
4 tbsp. olive oil
10g fresh dill, chopped
1kg salmon side
3 tbsp. creamed horseradish
Preheat the oven to 200°C, fan 180°C, gas 6. Drizzle 2 tbsp. oil over the beets, onions, and fennel in a roasting pan. Season with salt and pepper and stir with half of the dill. Spread equally in the tin and roast for 15 minutes, or until the fennel and onions soften.
Place the salmon on top of the vegetables after patting it dry with kitchen paper. Drizzle 1 tbsp. oil over the salmon, season, and bake for 20-25 minutes, or until the salmon is cooked through and readily flakes with a fork.
In the meantime, create a dressing with the horseradish, 1 tbsp. oil, half of the remaining dill, and 2-3 tbsp. water. To serve, sprinkle the horseradish dressing over the salmon and scatter the remaining dill on top.