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Smoked-Sable Tartare with Beets and Watercress

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This smoked sablefish tartare with roasted beetroot and peppery watercress is a sophisticated starter that celebrates clean, vibrant flavours. The richness of the smoked black cod is beautifully balanced by the earthy sweetness of the beetroots and the sharp, citrus-led vinaigrette. By roasting the beetroots in foil, their natural sugars are slowly concentrated, providing a lovely textural contrast to the delicate, flakes of fish and the crisp, fresh greens.

As a diabetes-friendly option, this elegant dish is naturally low in carbohydrates while being rich in healthy fats and essential nutrients. The use of a pastry ring creates a professional, layered appearance that makes it ideal for dinner parties or special occasions. Serve each portion with a final drizzle of the vibrant beetroot-infused dressing for a restaurant-quality finish that remains light and refreshing.

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Ingredients for Smoked-Sable Tartare with Beets and Watercress

  • 3 medium beets (about 675g with greens)

  • 1/4 cup finely chopped shallots

  • 2 tablespoons white-wine vinegar

  • 2 1/2 tablespoons fresh lemon juice, or to taste

  • 1/4 teaspoons sugar

  • 60ml extra-virgin olive oil

  • 230g sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)

  • 2 bunches watercress, torn into small sprigs (1450ml )

  • Equipment: heavy-duty foil

  • a 2 1/2-inch pastry ring or biscuit cutter without a handle

How to make Smoked-Sable Tartare with Beets and Watercress

Preheat oven to 232°C with rack in middle.

Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours. Let beets stand in foil at least 15 minutes, then remove from foil and cool. Remove skins and cut beets into 1/3-inch dice.

Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoons salt, and 1/4 teaspoons pepper, then whisk in oil. Reserve 2 tablespoons vinaigrette for watercress and toss remainder with beets. Let marinate at room temperature 30 minutes.

Drain beets in a sieve set over a bowl and set beet vinaigrette aside.

Put pastry ring in centre of a salad plate and gently press about 40ml fish into bottom of ring, then put about 60ml beets over fish. Repeat on 7 more plates.

Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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