Key Ingredient

Roasted Beet and Smoked Trout Salad

Photo by Kieran Wagner

Food Culture of the South

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Serves 4

    For the roasted beets:
  • 4 red beets, scrubbed

  • 4 yellow beets, scrubbed
  • 1 Chioggia beet, scrubbed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • For the green goddess dressing:
  • 2 garlic cloves, roasted

  • 1 tablespoon olive oil
  • 3 white anchovies

  • 2 teaspoons chopped basil

  • 2 teaspoons chopped chives
  • 2 teaspoons chopped parsley
  • 1 teaspoon white vinegar
  • ¾ cup mayonnaise, divided (Dissen uses Duke’s)
  • Salt and pepper, to taste
  • For the salad:
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

  • 2 (8-ounce) smoked trout fillets (Dissen recommends Sunburst Trout Farms), broken into pieces
  • 2 yellow endive heads

  • 4 tablespoons pecans, toasted and chopped

  • 2 ounces trout roe
  • 1 teaspoon sea salt
  • 1 lemon, halved
  1. Make the beets: Preheat oven to 400 degrees. Toss beets in olive oil and season liberally with salt and pepper. Wrap in aluminum foil, separating the red from yellow so the colors don’t bleed. Place foil-wrapped beets on a sheet pan and roast until easily pierced with a knife, about 45 minutes. Allow to cool slightly. Using a towel, rub skin from roasted beets. Cut into quarters and set aside.
  2. Make the dressing: In a blender, combine garlic, oil, anchovies, herbs, and vinegar with ¼ cup of the mayonnaise. Process on high speed until smooth. Transfer to a small bowl and fold in remaining mayonnaise. Season to taste with salt and pepper.
  3. Assemble the salad: Smear dressing across the bottom of a large serving bowl. Toss roasted beets in 2 tablespoons olive oil and season with salt and pepper, then arrange over dressing. Add smoked trout around beets. Place yellow endive and pecan pieces around plate and garnish with dollops of trout roe. Finish with salt and lemon juice.

From Take Me to the River.

  • Recipe by William Dissen of the Market Place in Asheville, North Carolina

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