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 The 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. Continue reading...

By Rosie Healey