| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy, Grains |
Chicago |
Fish, Vegetables |
4 |
servings |
INGREDIENTS
| 6 |
md |
Fresh beets |
| 1/4 |
c |
Extra virgin olive oil |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Minced shallots |
| 1 |
tb |
Chopped fresh thyme leaves |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground pepper |
|
|
Red leaf lettuce leaves OR mesclun salad mix |
| 8 |
oz |
Smoked trout; bones and skin removed, broken into chunks |
| 4 |
oz |
Goat cheese; (chvre) |
| 1/4 |
c |
Toasted walnuts; optional |
INSTRUCTIONS
Heat oven to 425 degrees. Trim off beet greens, leaving 1/2-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@prodigy.com. Source: Chicago Tribune 9-24-97.
Recipe by: Chicago Tribune 9-24-97
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 15,
1999, converted by MM_Buster v2.0l.
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