I have no problem using jarred pickled beetroots, in fact I adore them. You can pickle your own, like my dad and wife do, but to be honest they taste almost the same once doused in vinegar for 3 months. The sweet, sharp flavour compliment many foods such as terrines, cooked, cold meats, all cheeses, great with eggs and bacon at breakfast time even. They also work well with smoked fish, a little does go a long way. Here combined with the oilyness and smoke flavour of the salmon, coupled with warm egg yolks and sprinkled with celery salt it's a match made in heaven.