Beet Salad with Smoked Trout

Name: Beet Salad with Smoked Trout
Yield: 6
Ingredients: FOR THE DRESSING; 1/2 cup of green onion, finely chopped; 1/2 cup of olive oil; To taste, salt; FORTHE SALAD; 3 cups of rice vinegar or white wine (720 ml); 1/4 cup of grated ginger (45 g); 2 tablespoons of mustard seeds; 1 tablespoon of fennel seeds (optional); 1 tablespoon of coriander seeds; 4 cups of water (960 ml); 2 large beets, peeled and cut into 8mm thick slices (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; To taste, salt

1
FOR THE DRESSING
2
1/2 cup of green onion, finely chopped
3
1/2 cup of olive oil
4
To taste, salt
5
FORTHE SALAD
6
3 cups of rice vinegar or white wine (720 ml)
7
1/4 cup of grated ginger (45 g)
8
2 tablespoons of mustard seeds
9
1 tablespoon of fennel seeds (optional)
10
1 tablespoon of coriander seeds
11
4 cups of water (960 ml)
12
2 large beets, peeled and cut into 8mm thick slices (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
To taste, salt

Ingredients

1
FOR THE DRESSING
2
1/2 cup of green onion, finely chopped
3
1/2 cup of olive oil
4
To taste, salt
5
FORTHE SALAD
6
3 cups of rice vinegar or white wine (720 ml)
7
1/4 cup of grated ginger (45 g)
8
2 tablespoons of mustard seeds
9
1 tablespoon of fennel seeds (optional)
10
1 tablespoon of coriander seeds
11
4 cups of water (960 ml)
12
2 large beets, peeled and cut into 8mm thick slices (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
To taste, salt

Directions

1
PREPARE THE DRESSING: In a blender, blend the green onion with the 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, ginger, mustard seeds, fennel seeds, 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 the heat
6
Simmer for 30 minutes or until tender
7
Remove 2 tablespoons of the cooking 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 cooking liquid) and pat dry with paper towels
11
Baste each slice with olive oil and grill for 2 minutes per side, or until slightly toasted
12
Transfer to a large plate
13
Season with salt
14
Top with smoked trout and drizzle with the reserved cooking liquid
15
Arrange arugula in the center of the plate and top with the green onion dressing
16
Sprinkle with lime zest
17
Serve immediately
18
Calories per serving: 376