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Roast beetroot with horseradish dressing and smoked mackerel

From Hugh Fearnley Whittingstall. An easy and dramatic-looking salad. Serves four.

About 500g small beetroots
4-6 garlic cloves, unpeeled but bashed
1 large sprig fresh thyme
1 bay leaf
Sea salt and freshly ground black pepper
2 tbsp rapeseed or olive oil
For the dressing
100ml crème fraîche
100ml thick yoghurt
Squeeze of lemon juice
1 tbsp freshly grated horseradish
2 tbsp finely chopped chives, plus a little more to finish
To serve
4 smoked mackerel fillets
Salt and freshly ground black pepper
Lemon wedges

Heat the oven to 200C/390F/gas mark 6. Scrub the beetroots well, but leave them whole, then place on a large piece of foil. Scatter with the garlic, thyme leaves, bay leaf and some salt and pepper, then trickle over the oil. Scrunch up the foil to make a baggy but tightly sealed parcel, place it on a baking tray and put in the oven. Roast until tender – about 45 minutes for small ones, though it could take longer. The beetroots are cooked when a knife slips easily into the flesh. Leave to cool, then top and tail them, and remove the skin. Cut into wedges and place in a large bowl.

Whisk together all the dressing ingredients and season. Turn the beetroots over gently in the dressing. Divide the beetroots between four plates and flake the mackerel over the top. Scatter on some more chives, season to taste and serve with lemon wedges.