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Heat oven to 425 degrees. Trim off beet greens, leaving 1/2-inch of stems. Wash beets under cold running water. With water still clinging to the beets, wrap them individually in aluminum foil. Place in a shallow baking pan and bake for about 1 hour or until the tip of a sharp knife can be inserted easily into the center of each beet. Unwrap; let stand at room temperature until cool. Meanwhile, combine oil, vinegar, shallots, thyme, sugar, salt and pepper. Mix well with a whisk or fork. (Dressing may be made up to 1 week before serving; keep covered and refrigerated.) Peel the cooled beets and cut them into small wedges. Arrange lettuce on four serving plates. Arrange beets and trout over lettuce. Crumble the goat cheese and sprinkle over the salad. Drizzle dressing evenly over salad. Top with walnuts, if desired. Makes 4 servings. Formatted by Lynn Thomas email@example.com. Source: Chicago Tribune 9-24-97. Recipe by: Chicago Tribune 9-24-97 Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 122 (90%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 33.6mg||1 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.9g|
|Protein 0.3g||0 %|
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Calories per serving: 135
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