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Grilled Beet and Smoked Trout Salad with Chiv

Grilled Beet and Smoked Trout Salad with Chiv is built on Rice Vinegar, Water, Sugar, Grape Seed Oil, and Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 cup
• 4 cup
• 1/4 cup
• 4 oz
• 1 oz

Method (preview)

1. 1

   Peel the beets and slice into 1/4 inch thick rounds.

2. 2

   In a nonreactive pot combine the venegar, seeds, and sugar.

3. 3

   Bring to a boil and reduce by half.

4. 4

   Add the water and bring back to a boil.

5. 5

   Add beets and cook until done but still firm.

6. 6

   Remove from heat and let beets cool in liquid. (The beets can be done a week ahead.)

7. 7

   To make the lemon vinegar: Combine 2 ounces of the strained cooking liquid from the beets with the lemon juice.

8. 8

   If necessary, remove the bones from the trout.

9. 9

   Peel skin off the fillets.

10. 10

    Store the fish in the refrigerator or until ready to serve.

11. 11

    To make the chive oil: Combine the chives with the grape seed oil in a blender. Puree until smooth; season with salt.

12. 12

    To assemble the salad: Remove the beets from the liquid and cook on a grill or in a skillet until warmed.

13. 13

    Place three slices of beet onto each plate.

14. 14

    Divide the trout into equal portions and place a small pile of trout on top of the beets.