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1
In a blender, puree the chives with the canola oil.
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2
Scrape the oil into a small bowl and season with salt.
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3
In a large nonreactive saucepan, combine the vinegar, sugar, mustard seeds, anise seeds and cumin seeds with 4 cups of water.
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4
Boil over high heat until reduced by half, about 15 minutes.
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5
Add the beets, reduce the heat to moderately high and cook until tender, about 30 minutes.
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6
Let cool in the liquid.
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7
Transfer 2 tablespoons of the beet cooking liquid to a small bowl and add the lemon juice.
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8
Light a grill or heat a lightly oiled grill pan or cast-iron skillet.
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9
Pat the beet slices dry with paper towels.
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10
Brush each slice on both sides with the olive oil and grill for about 2 minutes per side, or until lightly charred.
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11
Transfer to a large plate and season with salt and pepper.
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12
Arrange the beet slices in a circle on 4 plates, overlapping the slices slightly.
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13
Scatter the trout over the beets and drizzle about 1 tablespoon of chive oil and 2 teaspoons of the lemon-beet juice around each plate.
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14
Mound the mache in the center of the beets, sprinkle with a little chive oil and the lemon zest and serve.
