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