Beetroot and goats’ cheese salad and hake with blood oranges: Rosie Healey’s recipes for early spring

A simple beetroot salad much like one you might be served in a Paris bistro, and a succulent fish fillet with a knockout, tangy dressing

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he trio of fennel, blood orange and potato is one of my all-time favourites. It’s clean and fresh, with all the ingredients working in harmony. I often serve it with a piece of fish, which is a beautiful combination. But, first, a simple beetroot salad that reminds me of the ones served in Paris bistros – it’s no fuss and very satisfying.

Prep 15 min

Cook 35 min