New American · Salads & Sides

Beet and Radish Salad with Pistachios, Smoked Trout & Creamy Dill Vinaigrette

Elizabeth Winslow

by Elizabeth Winslow

Farmhouse Delivery
Photo Credit: Jody Horton

Photo Credit: Jody Horton

A composed salad built on tender baby lettuces, sweet roasted beets, crisp radishes, and flaked smoked trout. Toasted pistachios add crunch, while a white wine vinaigrette enriched with dill and crème fraîche brings brightness and richness in balance.


Earthy, sharp, creamy, and smoky — this is a substantial salad that works as a light main or an elegant starter. If the beets are already cooked, the entire dish comes together in about 20 minutes, making it just as suited to a weeknight as to a dinner party.

Tastes
Colors
Techniques
DietaryPescatarian · Gluten-Free · Egg-Free · Soy-Free · Nut-Free · Allium-Free · Sesame-Free · Shellfish-Free
Yield8 cups salad
Serves4 (As a main course)
TimeActive 20m · Total 20m

Ingredients

1 Medium bunch Beets, and cut into quarers
1 bunch Radishessliced, thin
2 Spring Onionssliced, thin
8 oz Lettucewashed and spun dry
1 Smoked TroutRemoved from Skin & Bones
4 Tbsp Pistachiostoasted
¾ cup Olive Oil
Kosher Salt, to taste
Black Peppercorn, to tastecracked
2 Tbsp Dillminced
3 Tbsp Crème Fraîche

Instructions

••
PREP SALAD MISE EN PLACE: Cut steamed beets, slice radishes and spring onion, wash and spin-dry the lettuce, and flake apart smoked trout.
MAKE THE VINAIGRETTE: Place vinegar in a bowl. Slowly drizzle in olive oil while whisking. Season with salt and pepper. Stir in dill.
DRESS THE GREENS: Toss baby lettuces with about two-thirds of the vinaigrette.
COMPOSE THE SALAD: Arrange greens on a platter or in shallow bowls. Top with roasted beets, radishes, and spring onions.
ADD CRÈME FRAÎCHE: Whisk crème fraîche into the remaining vinaigrette until creamy.
GARNISH: Spoon creamy crème fraîche topper over salads. Garnish with flaked smoked trout and toasted pistachios. Serve immediately.
Finished cooking?

Serving & Keeping

Serve: Room Temp
Make ahead: The beets can be steamed up to 3 days ahead, and stored peeled and cut in an airtight container in the refrigerator. The smoked trout can also be opened and flaked off the bone 3 days ahead. Everything else is best prepped the same day.
Surplus Ingredients: Extra dill: Add to potato salad, stir into labneh, or blend into green sauce
Serve with: Boiled new potatoes with butter and herbs, Rye bread or sourdough, Chilled cucumber soup