Made by Maria

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A vibrant and nutrient-packed salad inspired by the Greek Blue Zones! Featuring roasted beets, perfectly seasoned trout, fluffy couscous, and a medley of fresh ingredients, all brought together with a light and zesty dressing.

Ingredients:

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Beets

•   6 golden beets (about 5 cups of cooked beet wedges)
•   1 tbsp olive oil
•   1 tsp salt (to taste)
•   1 tsp pepper (to taste)

 

Fish

•   400-500 grams salmon, steelhead, or rainbow trout
•   1 tbsp extra virgin olive oil
•   1 tsp salt
•   1/2 tsp pepper
•   1/2 tsp garlic powder
•   1/2 tsp onion powder

 

Salad

•   1/2 cup dry pearl couscous (cooked)
•   4 cups arugula or watercress
•   1/3 cup pistachios
•   1/4 cup fresh chopped dill
•   1/2 cup crumbled goat cheese
•   1/3 cup pomegranate seeds

 

Dressing

•   6 tbsp extra virgin olive oil
•   1 tsp salt
•   1/2 tsp ground pepper
•   1 tbsp maple syrup
•   2 tbsp balsamic or red wine vinegar
•   1/4 tsp onion powder
•   1/4 tsp garlic powder
•   5 tbsp fresh squeezed orange juice

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Roast the beets: Wash the beets thoroughly, place each on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap each beet individually in foil. Roast for 35-50 minutes or until fork-tender. Unwrap and allow them to cool.
3. While the beets are roasting, cook the couscous according to package directions and set aside.
4. Cook the trout: After the beets are done, leave the oven at 400°F. Place the trout fillet on the baking sheet and season with 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and drizzle with 1 tbsp olive oil. Bake for 12-15 minutes or until cooked through. Set aside to cool.
5. Make the dressing: Whisk together all of the dressing ingredients and set aside.
6. Assemble the salad: When the beets are cool, peel and slice them into wedges. Add to a large bowl. Flake the cooked trout into bite-sized pieces and add to the bowl.
7. Add the cooked couscous, arugula, pistachios, fresh dill, crumbled goat cheese, and pomegranate seeds to the bowl.
8. Drizzle the dressing over top, toss to combine, and serve.

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