Salmon with yoghurt sauce and liquorice puffed rice

INGREDIENTS FOR 4 PEOPLE:
4 fresh salmon fillets
Extra virgin olive oil
Leek, as required
Salt and pepper
Thyme
4 beetroots
1 teaspoon salt
1 teaspoon sugar

INGREDIENTS FOR THE SAUCE:
200 g low-fat, Greek yoghurt
Salt and pepper
A few sprigs thyme
½ teaspoon liquorice powder
A handful of Denota liquorice-flavoured puffed rice

DIRECTIONS FOR THE BEETROOTS:
Clean and wash the beetroots, put them in a pot and cover with cold water. Add the salt and the sugar and boil at low heat for about 45 minutes. Put them in cold water for a few minutes and peel them. Slice them and dress them with oil, salt and pepper. If you do not have time, you can try the already-boiled ones.

DIRECTIONS FOR THE SALMON:
Place the salmon on a baking tray, drizzle with oil and add some leek. Put in the oven at 180°C for about 20 minutes.

DIRECTIONS FOR THE YOGHURT SAUCE:
Blend the yoghurt with the liquorice powder, a pinch of salt, pepper and some fresh thyme. Keep in the fridge until needed.
Serve the salmon with the beetroot and yoghurt sauce and add the liquorice-flavoured puffed rice.