Roasted Salmon, Beets and Potatoes with Horseradish Cream

Beets, beets and more beets winters finest vegetable...  Best of all kids love the bright colored pee...the day after.  What a way to sell a vegetable to kids.

Great dish liked by all after a few grunts of despair, "fish, fish...we hate fish!"

Roasted Salmon, Beets and Potatoes with Horseradish Cream

from Food and Wine Magazine

Quick from Scratch One Dish Meals Cookbook

adapted

1 1/2 pounds organic beets peeled and diced into cubes
4T safflower oil
1t sea salt
1/2 dried dill
freshly ground pepper
2 1/2 pounds organic baking potatoes diced into cubes
1 1/2 pound skinless salmon fillets (not farmed raised)
1/2 cup heavy cream
2 - 4T bottled horseradish

~ heat oven 450 degrees (I used toaster oven)
~ on large baking sheet toss the beets with 1T oil, 1/4t salt, 1/4t dill and 1/8t pepper
~ cook in upper third of oven stirring once for 20 minutes, stirring once
~ remove pan from oven and push beets to one side and add potatoes
~ toss the potatoes with 1T oil, 1/4t salt and 1/8t pepper
~ return pan to oven and cook 15 to 20 minutes, stirring once (keep separated)
~ heat cast iron skillet medium heat and add 2T oil
~ sprinkle fish with 1/4t salt and  1/8t pepper
~ place in skillet 4 minutes and flip cook another 3 to 4 minutes
~ mix cream and horseradish
~ serve