Salmon with Lukewarm Beet Salad and Horseradish

Brush beet heartily under running water and boil in a saucepan with water, cumin (I) and salt. Simmer gently for about 1 hour. Cool beets, peel and cut into bite-sized pieces.

Remove horseradish from peel and place in lemon water to prevent browning.

Season salmon fillets with salt and pepper and roast them leisurely in butter without letting them color.

Mix frisée lettuce and beets and dress with salad dressing, cumin (Ii) and diced shallots.

Arrange on plates with the salmon and sprinkle with shavings of shaved horseradish.

Serve with freshly baked white bread or rye sticks with coarse salt and caraway seeds.

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