Ingredients:
- 2 1/2 lb beets (about 8 medium), peeled and cut into wedges
- 1 1/2 tsp finely chopped peeled fresh ginger
- 3/4 tsp fine sea salt
- 1 tbs plus 2 tsp extra-virgin olive oil, plus more for the parchment paper
- 1/2 tsp black peppercorns
- 1/2 tsp pink peppercorns
- 2 tsp coriander seeds
- 1/2 tsp dried rosemary
- 1/2 tsp coarse sea salt
- 1 whole side (about 3 pounds) boneless salmon, skin on
- 3 tbs coarsely chopped fresh chives
- 3 tbs chopped fresh parsley leaves
Directions:
- Preheat the oven to 450°F.
- Place beets on a rimmed baking sheet large enough to hold them in a single layer.
- Sprinkle with ginger, fine sea salt and 1 tablespoon of the oil; toss to coat.
- Roast in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 25 to 30 minutes.
- Meanwhile, place black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling pin.
- Add pink peppercorns, coriander seeds, rosemary and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.
- Line a large rimmed baking sheet with parchment paper, oil the paper, and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.
- Brush salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.
- After beets have roasted for about 15 minutes, place salmon on the top rack of the oven and roast until just lightly pink in the center, about 15 minutes.
- Loosen salmon from the parchment with a spatula, then use 2 large spatulas to transfer salmon to a platter.
- Spoon beets around salmon and sprinkle them with chives and parsley.
GF/DF/Paleo
Borrowed from WholeFoodsMarket
