Beet Salad with Smoked Trout

Name: Beet Salad with Smoked Trout
Yield: 6
Ingredients: Dressing; 1/2 cup of green onion, chopped; 1/2 cup of olive oil; 1/2 teaspoon of lemon juice; Salt to taste; Salad; 4 cups of water; 4 cups of arugula leaves; 1 cup of vinegar; 1/4 cup of grated ginger; 1 tablespoon of ground cumin; 300g of smoked trout, skinless and flaked; 2 beets, peeled and sliced into wedges; Zest of lemon to taste

1
Dressing
2
1/2 cup of green onion, chopped
3
1/2 cup of olive oil
4
1/2 teaspoon of lemon juice
5
Salt to taste
6
Salad
7
4 cups of water
8
4 cups of arugula leaves
9
1 cup of vinegar
10
1/4 cup of grated ginger
11
1 tablespoon of ground cumin
12
300g of smoked trout, skinless and flaked
13
2 beets, peeled and sliced into wedges
14
Zest of lemon to taste

Ingredients

1
Dressing
2
1/2 cup of green onion, chopped
3
1/2 cup of olive oil
4
1/2 teaspoon of lemon juice
5
Salt to taste
6
Salad
7
4 cups of water
8
4 cups of arugula leaves
9
1 cup of vinegar
10
1/4 cup of grated ginger
11
1 tablespoon of ground cumin
12
300g of smoked trout, skinless and flaked
13
2 beets, peeled and sliced into wedges
14
Zest of lemon to taste

Directions

1
Dressing
2
Blend the green onion with olive oil, lemon juice, and salt in a blender. Reserve
3
Salad
4
1
5
Combine water, vinegar, ginger, and cumin in a pot and bring to a boil for 10 minutes
6
Add beets and cook for 30 minutes
7
Drain, reserving two tablespoons of the liquid
8
2
9
Arrange arugula on a plate and drizzle with the reserved dressing
10
On the side, place the beets and, if desired, season with salt
11
Spread
12
the smoked trout over the top and drizzle with beet broth
13
Sprinkle with lemon zest and serve.