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"; Salt to taste; FOR THE SALAD; "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 optional aniseeds"; "1 tablespoon of coriander seeds"; "4 cups of water (960 ml)"; "2 large beets, peeled and sliced into 8mm thick rounds (550 g)"; "1 tablespoon of lemon juice"; "1 tablespoon of olive oil"; "400g of smoked trout, skin removed and broken into flakes"; "4 cups of arugula leaves"; "2 tablespoons of grated lime zest; Salt to taste

1
FOR THE DRESSING
2
"1/2 cup of finely chopped green onions"
3
"1/2 cup of olive oil"
4
Salt to taste
5
FOR THE SALAD
6
"3 cups of rice vinegar or white wine (720 ml)"
7
"1/4 cup of grated carrot (45 g)"
8
"2 tablespoons of mustard seeds"
9
"1 tablespoon of optional aniseeds"
10
"1 tablespoon of coriander seeds"
11
"4 cups of water (960 ml)"
12
"2 large beets, peeled and sliced into 8mm thick rounds (550 g)"
13
"1 tablespoon of lemon juice"
14
"1 tablespoon of olive oil"
15
"400g of smoked trout, skin removed and broken into flakes"
16
"4 cups of arugula leaves"
17
"2 tablespoons of grated lime zest
18
Salt to taste

Ingredients

1
FOR THE DRESSING
2
"1/2 cup of finely chopped green onions"
3
"1/2 cup of olive oil"
4
Salt to taste
5
FOR THE SALAD
6
"3 cups of rice vinegar or white wine (720 ml)"
7
"1/4 cup of grated carrot (45 g)"
8
"2 tablespoons of mustard seeds"
9
"1 tablespoon of optional aniseeds"
10
"1 tablespoon of coriander seeds"
11
"4 cups of water (960 ml)"
12
"2 large beets, peeled and sliced into 8mm thick rounds (550 g)"
13
"1 tablespoon of lemon juice"
14
"1 tablespoon of olive oil"
15
"400g of smoked trout, skin removed and broken into flakes"
16
"4 cups of arugula leaves"
17
"2 tablespoons of grated lime zest
18
Salt to taste

Directions

1
PREPARE THE DRESSING: In a blender, blend the green onions with olive oil
2
Season with salt and place in a small bowl. Reserve
3
MAKE THE SALAD: In a non-stick pan, combine the rice vinegar, carrot, mustard seeds, aniseeds, coriander seeds, and water
4
Bring to a boil over high heat for 10 minutes or until the liquid is reduced by half
5
Add the beets and reduce heat
6
Cook for 30 minutes or until tender
7
Remove 2 tablespoons of the pan liquid and transfer to a bowl
8
Add lemon juice and reserve
9
Heat a grill
10
Remove the beets from the pan (reserve the liquid) and pat dry with paper towels
11
Brush each slice with olive oil and grill for 2 minutes per side, or until lightly toasted
12
Transfer to a large plate and season with salt
13
Spread the smoked trout over the top and drizzle with the 2 tablespoons of beet pan liquid
14
Garnish with arugula leaves and dust with grated lime zest
15
Serve immediately
16
(376 calories per serving)