Beet Salad with Smoked Trout

Name: Beet Salad with Smoked Trout
Yield: 6
Ingredients: For the dressing; 1/2 cup of finely chopped green onions; 1/2 cup of olive oil (120 ml); 1 pinch of salt; 3 cups of rice vinegar or white wine (720 ml); 1/4 cup of grated carrot (45 g); 2 tablespoons of mustard seeds; 1 tablespoon of fennel seeds or aniseed (optional); 1 tablespoon of coriander seeds; 4 cups of water (960 ml); 2 large beets (550 g), peeled and thinly sliced; 1 tablespoon of lemon juice; 1 tablespoon of olive oil; 1/2 teaspoon of salt or to taste; 400 g of smoked trout, skin removed and cut into flakes; 4 cups of arugula; 2 tablespoons of grated lime zest

1
For the dressing
2
1/2 cup of finely chopped green onions
3
1/2 cup of olive oil (120 ml)
4
1 pinch of salt
5
3 cups of rice vinegar or white wine (720 ml)
6
1/4 cup of grated carrot (45 g)
7
2 tablespoons of mustard seeds
8
1 tablespoon of fennel seeds or aniseed (optional)
9
1 tablespoon of coriander seeds
10
4 cups of water (960 ml)
11
2 large beets (550 g), peeled and thinly sliced
12
1 tablespoon of lemon juice
13
1 tablespoon of olive oil
14
1/2 teaspoon of salt or to taste
15
400 g of smoked trout, skin removed and cut into flakes
16
4 cups of arugula
17
2 tablespoons of grated lime zest

Ingredients

1
For the dressing
2
1/2 cup of finely chopped green onions
3
1/2 cup of olive oil (120 ml)
4
1 pinch of salt
5
3 cups of rice vinegar or white wine (720 ml)
6
1/4 cup of grated carrot (45 g)
7
2 tablespoons of mustard seeds
8
1 tablespoon of fennel seeds or aniseed (optional)
9
1 tablespoon of coriander seeds
10
4 cups of water (960 ml)
11
2 large beets (550 g), peeled and thinly sliced
12
1 tablespoon of lemon juice
13
1 tablespoon of olive oil
14
1/2 teaspoon of salt or to taste
15
400 g of smoked trout, skin removed and cut into flakes
16
4 cups of arugula
17
2 tablespoons of grated lime zest

Directions

1
Make the dressing: in a blender, blend the green onions and olive oil until smooth (about 1 minute)
2
Season with salt, mix well, and set aside in a small bowl
3
Cover and refrigerate
4
In a medium saucepan, combine the rice vinegar, carrot, mustard seeds, fennel seeds, coriander seeds, and water
5
Bring to a boil over high heat until the liquid reduces by half (about 10 minutes)
6
Add the beets and reduce heat
7
Cook until tender (about 30 minutes)
8
Remove 2 tablespoons of the saucepan liquid and set aside in a small bowl
9
Add the lemon juice to this liquid and reserve
10
Preheat a well-greased grill pan over medium-low heat
11
Drain the beets and pat dry with paper towels
12
Brush each slice with olive oil and cook on both sides until lightly toasted (about 2 minutes per side)
13
Transfer to a large plate and season with salt
14
Spread the smoked trout on top and pour in the reserved beet dressing
15
Garnish with arugula and sprinkle with lime zest
16
Serve immediately
17
349 calories per serving