Red Mullet with Golden Beets

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This unusual combination works surprisingly well. When I use the more unusual coloured beets, I often find they have more flavour than the familiar red beetroot. Small red mullet are normally very good value for money as restaurant buyers tend to overlook them in favour of larger fish.


  • 300-400 g golden beetroot
  • salt and freshly ground black pepper
  • 800 g small red mu


Cook the beetroot in salted water for an hour or until tender when pierced the point of a knife. Leave until cool enough to handle, then remove the skin by rubbing it away with your fingers. Slice the beetroot thinly and arrange on individual plates, to cover most of the plate.

To make the dressing, put the shallots, thyme and lemon zest into a small saucepan with the cider vinegar. Bri