Pan-fried Salmon, roasted root veg & anchovy-beetroot-yohurt sauce

Tonight husband wanted to eat fish, so I went and bought fresh Norwegian salmon medallions, which I then pan-fried. I prepared also roasted root vegetables (Jerusalem artichokes, root parsley and sweet potato + evoo, sage salt, oregano, and tajin, which is a mix of chili peppers & lime). 

I normally do a Lebanese beetroot-yogurt dip, but I noticed a new recipe on La Cucina Italiana, and decided to make it with small alterations. 

Here is my take on beetroot-yogurt sauce:

  • 300 g boiled & peeled beetroot 
  • 4 tbsp Greek yogurt 
  • 2 tbsp extra virgin olive oil 
  • 5 anchovy fillets (use an italian brand)
  • 2 tsp pickled capers 
You can obtain the original recipe from La Cucina Italiana