About: Roasted Beet Salad is a personal favorite of the chef’s. She fancies the interplay of taste and texture as the pulpy sweetness of the beets blends with the meaty muscle of the trout. The deep red of the beets and mellow green of the avocados light up a vibrant palette of colors that lend visual appeal to the dish. Over the years, Christine has added horseradish for extra clout and concocted a tasty champaigne vinaigrette whose heady accents of mustard and honey add punch to each forkful.
Combine 4oz. beets, 1Tchives, 1tshallots, 2T mayonnaise and 1t horseradish in a bowl and set aside. Using a ring mold, spoon beet mixture into ring mold. Add avocado slices. Lightly season with salt. Lightly dress the sliced trout and greens with the champagne vinaigrette. Mound over the avocado and beets. Remove the ring mold. Drizzle remaining vinaigrette around the molded salad Oven Roasted BeetsToss 2 beets with olive oil, thyme, salt and pepper. Wrap in aluminum foil and bake for 45 minutes to 1 hour in a 350 F oven. Beets are done when a toothpick easily pierces through the beets. Set the beets aside to cool. When the beets are cool enough to handle, rub the skin off with a towel and slice or dice to desired shape. Champagne VinaigretteCombine 1 shallot, 1/2C vinegar, 2T Dijon and 1T whole grain mustard, and 2T honey in a blender. Slowly drizzle in the olive oil to emulsify. Season to taste with salt and pepper