Whitefish Salad and Roasted Beet Coleslaw Recipe

Name: Whitefish Salad and Roasted Beet Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large beets (2 to 2 1/4 pounds); 6 tablespoons olive oil; 3 1/2 tablespoons balsamic vinegar; 1 tablespoon prepared white horseradish; 4 cups very thinly sliced red cabbage; 1 1/2 cups thinly sliced red onion; 2 pounds whitefish fillets with skin; 1/2 cup mayonnaise; 1/4 cup slightly drained prepared white horseradish; 1/4 cup chopped fresh tarragon

Servings: persons

1
Preheat oven to 425F.
2
Trim beet tops.
3
Wrap each beet in foil.
4
Roast until tender, about 1 1/2 hours.
5
Cool in foil.
6
Peel beets and grate coarsely.
7
Blend oil, vinegar and horseradish in large bowl.
8
Mix in beets, cabbage and onion.
9
Season with salt and pepper.
10
Cover; chill 2 days, tossing occasionally.
11
Sprinkle whitefish with salt and pepper.
12
Steam whitefish until opaque in center, about 10 minutes.
13
Cool.
14
Blend mayonnaise, horseradish and chopped tarragon in medium bowl.
15
Flake fish coarsely; fold into dressing.
16
Season with salt and pepper.
17
Cover and chill 1 day to blend flavors.
18
Drain half of coleslaw in sieve (reserve remainder for another use).
19
Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang.
20
Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish.
21
(Can be made 4 hours ahead.
22
Cover; chill.)
23
Turn molds out onto plates; peel off plastic.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large beets (2 to 2 1/4 pounds), 6 tablespoons olive oil, 3 1/2 tablespoons balsamic vinegar, 1 tablespoon prepared white horseradish, and more.

Yes, Whitefish Salad and Roasted Beet Coleslaw falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whitefish Salad and Roasted Beet Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions