Hot smoked salmon, beetroot salad and horseradish crème fraîche

INGREDIENTS

• 480g/17oz mixed beetroot
• 2 tbsp extra virgin olive oil
• 2 tsp aged balsamic vinegar
• 30g/1½oz shallot
• 4 pinches sea salt
• 2 pinches freshly ground black pepper
• 100g/3½oz crème fraîche
• 1 tsp finely grated fresh horseradish
• 2 tbsp chopped fresh dill
• 2 pinches sea salt
• 120g/4½oz hot smoked salmon
• 1 small handful fresh beetroot