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1
Preheat the oven to 375F.
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2
Place each beet in the center of a large piece of heavy-duty aluminum foil, drizzle with 2 tablespoons of the oil, and season with salt and pepper.
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3
Wrap the beets tightly, place on a baking sheet, and roast in the oven until tender, about 1 hour.
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4
Remove the beets from the oven, let cool slightly, and then remove the skins.
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5
Cut each beet into 1/2-inch dice.
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6
Bring 3 cups water to a boil in a medium saucepan and add 1 tablespoon salt.
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7
Add the fava beans and cook until just tender, about 2 minutes.
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8
Drain in a colander, rinse with cold water, and drain again.
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9
If using fresh favas, remove their outer layer.
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10
Place the sliced tomatoes on a baking sheet lined with paper towels to remove some of the excess moisture.
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11
Season both sides with salt and pepper.
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12
Put the cornmeal in a large shallow bowl and season with salt and pepper.
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13
Dredge the tomatoes in the cornmeal on both sides and tap off the excess cornmeal.
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14
Heat the 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer.
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15
Four at a time, fry the tomatoes until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
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16
Transfer with a slotted spatula to the baking sheet lined with fresh paper towels and season with salt.
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17
Drizzle some of the sweet and sour dressing on the bottom of 4 dinner plates.
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18
Place 2 fried green tomatoes on each plate.
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19
Scatter the beets and fava beans around the tomatoes and top each tomato with some of the smoked trout.
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20
Scoop 1 1/2 teaspoons of the trout roe on top of each portion of fish if desired.
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21
Garnish with the microgreens.
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22
Heat 1 tablespoon of the oil in a small saute pan over medium-low heat.
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23
Add the garlic and cook, stirring occasionally, until it turns light golden brown, about 1 1/2 minutes.
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24
Remove from the heat and let cool slightly.
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25
Whisk together the garlic, vinegar, lemon juice, ketchup, tomato paste, mustard, and honey in a medium bowl.
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26
Season with salt and pepper.
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27
Slowly whisk in the remaining 1/2 cup oil until emulsified and then stir in the green onion.
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28
The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator.
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29
Bring to room temperature before using.
