Roast beets with trout and cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Fresh beets |
| ¼ | cup | Extra virgin olive oil |
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Chopped fresh thyme leaves |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Fresh ground pepper |
| Red leaf lettuce leaves OR mesclun salad mix | ||
| 8 | ounces | Smoked trout; bones and skin removed, broken into chunks |
| 4 | ounces | Goat cheese; (chvre) |
| ¼ | cup | Toasted walnuts; optional |
Directions
Heat oven to 425 degrees. Trim off beet greens, leaving ½-inch of stems.
Wash beets under cold running water. With water still clinging to the beets, wrap them individually in aluminum foil. Place in a shallow baking pan and bake for about 1 hour or until the tip of a sharp knife can be inserted easily into the center of each beet. Unwrap; let stand at room temperature until cool. Meanwhile, combine oil, vinegar, shallots, thyme, sugar, salt and pepper. Mix well with a whisk or fork. (Dressing may be made up to 1 week before serving; keep covered and refrigerated.) Peel the cooled beets and cut them into small wedges. Arrange lettuce on four serving plates. Arrange beets and trout over lettuce. Crumble the goat cheese and sprinkle over the salad. Drizzle dressing evenly over salad. Top with walnuts, if desired. Makes 4 servings. Formatted by Lynn Thomas dcqp82a@.... Source: Chicago Tribune 9-24-97.
Recipe by: Chicago Tribune 9-24-97 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Feb 15, 1999, converted by MM_Buster v2.0l.