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Preheat the oven to 350 degrees F.
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2
Prepare the beets by cutting off the 2 ends and the greens.
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(The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil.
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Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily.
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When the beets are finished, rubbing the skins off with a towel can peel them.
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6
Julienne the beets.
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Prepare the trout by skinning and deboning it, and shredding it to the size you prefer.
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I like to shred it very finely, so that every bite of salad has a bite of trout.
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If you can find already deboned smoked trout, it will reduce your prep time significantly.
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Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like.
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I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.
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Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.
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Mix everything in a 2 quart bowl or larger.
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Can be stored in your refrigerator for up to 7 days.
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If you like your dressing greener, increase the herbs.
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If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it.
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And if you like it meaner, up the herbs, the pepper (or use white pepper!
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), and the garlic!
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
