Smoked Haddock with Beetroot Risotto and Garlicky Greens – a colourful, balanced dinner that tastes as good as it looks.
This post was written in collaboration with The Saucy Fish Co.
Table of Contents
- Smoked Haddock with Beetroot Risotto and Garlicky Greens Recipe
Put on your sunglasses—this dish is a burst of colour perfect for brightening a dreary autumn evening.
If you’re wary of beetroot, try the fresh variety rather than the pickled kind. Fresh beetroot offers a sweet, earthy flavour that’s very different from its pickled counterpart. Yes, it can stain your hands while peeling and chopping, but washing with water and a little baking soda or whitening toothpaste removes the colour quickly.
I’ve been enjoying beetroot in many forms: roasted chunks with root vegetables, pureed into dips, or even turned into shoestring-style fries. It’s a versatile, nutritious ingredient that adds great colour and flavour.
Here the beetroot risotto is paired with garlicky spring greens and finished with Saucy Fish Co. Smoked Haddock in a vintage cheddar and chive sauce. The result is a dish that looks impressive, tastes rich and balanced, and comes together without fuss.
Kids who avoid plain fish will often enjoy smoked haddock because the smoky flavour is familiar—some even say it reminds them of bacon. Using foil bake bags for the fish makes cooking straightforward: the fish steams in its sauce and comes out tender every time.
If beetroot risotto feels ambitious, this smoked haddock also goes nicely with simple mashed potatoes.
Smoked Haddock with Beetroot Risotto and Garlicky Greens
Ingredients
Roasted Beetroot:
- 400 g approx. 3 medium fresh beetroot, peeled and chopped into small chunks
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Risotto:
- 2 tbsp olive oil
- 1 onion peeled and finely chopped
- 2 garlic cloves peeled and minced
- 250 g arborio rice
- 120 ml white wine
- 900 ml hot chicken or vegetable stock
- 50 g parmesan, grated
- Juice of ½ a lemon
- Good pinch of salt and black pepper
- Handful chopped dill
Also:
- 2 packs of chilled Saucy Fish Co. Smoked Haddock with Vintage Cheddar and Chive Sauce
- Garlicky Spring Greens:
- 2 tbsp unsalted butter
- 2 garlic cloves peeled and minced
- 1 head of spring greens sliced
- pinch of salt and black pepper
Instructions
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Heat the oven to 180°C/350°F. Toss the beetroot with the oil, salt and pepper and roast for 20–25 minutes until tender.
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Transfer half the roasted beetroot to a bowl or jug and blend to a purée. Set aside. Keep the oven at 180°C/350°F for the fish.
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Start the risotto: heat 1 tbsp oil in a large frying pan. Cook the onion for about 5 minutes until translucent, then add the garlic and cook for a further minute. Add the rice and stir to coat in oil. Pour in the wine and stir until almost absorbed. Add the hot stock a ladleful at a time, stirring regularly and letting each addition absorb before adding the next.
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Continue this process until the rice is tender with a slight bite and all the stock is used—about 20 minutes. If needed, add a splash more hot stock or boiling water. While the risotto cooks, prepare the fish and greens as below.
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When the risotto is ready, stir in the blended beetroot, grated parmesan, lemon juice, salt and pepper. Mix in the chopped roasted beetroot and chopped dill, then let the risotto cook for another 2 minutes to heat through.
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About 15 minutes before the risotto is done, place the foil bake bags of smoked haddock on a baking tray in a single layer and cook for 15 minutes according to the pack instructions.
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A few minutes before everything is ready, make the spring greens: melt the butter in a large pan over medium heat, add the garlic and cook for one minute. Add the sliced greens, season with salt and pepper, and toss for 2–3 minutes until glossy and wilted.
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To serve, divide the beetroot risotto and garlicky greens between four plates, top with the smoked haddock and drizzle over the vintage cheddar and chive sauce from the packs.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first published November 2017. Updated December 2025 for housekeeping purposes.
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