Beet-roasted salmon with grated vegetable salad

Brooklyn-based recipe developer Ali Slagle showcases warming spices and seasonal vegetables in this brightly-hued dish. Carrots and nitrate-rich beets are grated until almost fluffy, then tossed with salt and lemon juice to concentrate the flavors and soften the fibers further.  Shredded beets also make up a marinade for the salmon along with chili flakes and lemon zest. "The jewel-like tone the fish takes on is a bonus," adds Slagle. Unlike other spices, which bloom in heated oil, the addition of a little water brings saffron to life. The mixture is combined with thick labneh yogurt for a creamy accompaniment.