Beetroot salad with smoked trout

Name: Beetroot salad with smoked trout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Beetroot Tubers; 1 Orange; 20 g Ginger Tuber; 4 TABLESPOONS Fruit vinegar; 1 TABLESPOON Honey; 2 TABLESPOONS Walnut oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Rocket salad; 80 g Spring onions; 4 smoked trout fillets; 7-10 Tbsp Cress

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Beetroot Tubers
1 Orange
20 g Ginger Tuber
4 TABLESPOONS Fruit vinegar
1 TABLESPOON Honey
2 TABLESPOONS Walnut oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Rocket salad
80 g Spring onions
4 smoked trout fillets
7-10 Tbsp Cress

Directions

1
Wash beetroot tubers without damaging the skin and roots and boil in boiling water for 20-30 minutes. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins.
2
Squeeze the juice. Peel and finely chop the ginger. Mix juice, vinegar, honey and ginger and add oil drop by drop while stirring. Season to taste with salt and pepper. Clean and wash the salad, shake dry and pluck into bite-sized pieces.
3
Clean and wash spring onions and cut into thin slices. Drain the beetroot, rinse with cold water, peel skin. Cut beetroot into thin slices. Mix salad, spring onions, orange filets, beetroot and vinaigrette.
4
Arrange on plates with one trout fillet each. Sprinkle with cress.