Beet Salad With Ginger, Smoked Trout And Walnuts

Recipe Ingredients

3 tablespoons	45ml	Beets (medium)
		= (to yield abt 2 cups cooked and
		Diced, plus greens)
2 tablespoons	30ml	Minced ginger
1 tablespoon	15ml	Minced shallot
3 tablespoons	45ml	Extra-virgin olive oil - divided
2 tablespoons	30ml	Chopped walnuts
2 tablespoons	30ml	Rice vinegar - divided
2 tablespoons	30ml	Fresh orange juice
		Sea salt - to taste
		Coarsely-ground black pepper - to taste
1/4 lb	113g / 4oz	Smoked trout - skinned, flaked
		= (to yield abt 1 cup)

Recipe Instructions

Bring a pot of water to a boil. Trim the beets, reserving the greens, and scrub. Add them to the pot and simmer until tender, 30 to 40 minutes.

While the beets cook, saute the ginger and shallot in 1 tablespoon olive oil until softened, about 5 minutes. Toast the walnuts in a small dry skillet over medium heat until just crisp and aromatic. Set aside.

Remove the cooked beets from the water with a slotted spoon and run them under cold water to cool, leaving the water in the pot simmering. Slip off the beet skins and cut the beets into medium dice. Place them in a large bowl and add the shallot-ginger mixture, another tablespoon of olive oil, 1 tablespoon vinegar, the orange juice and salt and pepper to taste. Toss to mix.

Boil the greens in the beet water until just wilted, 3 to 4 minutes. Drain well in a colander, then squeeze out as much water as possible. Coarsely chop and place in a shallow salad bowl.

Drizzle the greens with the remaining olive oil and vinegar. Spoon the beet mixture on top and scatter the trout all around the beets. Sprinkle the walnuts over the salad.

This recipe yields 3 to 4 servings.

Each serving: 198 calories; 10 grams protein; 8 grams carbohydrates; 2 grams fiber; 14 grams fat; 2 grams saturated fat; 40 mg. cholesterol; 616 mg. sodium.

Source:
The Los Angeles Times, 10-29-2003

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