Beetroot and Black Lentil Salad with Steelhead Trout
This gorgeous, colorful supper features succulent steelhead trout, earthy black lentils, and chioggia beets that are roasted to coax out their sweetness, all on a bed of fresh greens with an orange vinaigrette for brightness.
Servings
Produce
Red Romaine Lettuce
4 2 oz
Mustard Greens Southern Giant Curled
2 1 oz
Beets, chioggia
16 8 oz
Thyme
0.15 0.08 oz
Tangerines
2 1 Whole
Zebrune Shallot Onion
1 0.5 Whole
Protein & more
Steelhead trout
1 0.5 lb
Black lentils
1 0.5 cup
Feta cheese
1.5 0.75 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Thyme and Orange Vinaigrette
Orange juice
2 1 tablespoon
Olive oil
4 2 tablespoon
Apple cider vinegar
2 1 teaspoon
Dijon mustard
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Honey
2 1 teaspoon
Prep ahead (optional)
a. Chop lettuce and mustard greens bite-sized. b. Peel and chop beets into ¼”-thick coins. c. Slice ends off tangerines, place flat-ends down, run knife between skin and pith to peel, and cut out segments. d. Thinly slice shallot. e. Mince thyme leaves, reserve stem.
Instructions
1
Roast beets:
a. Preheat oven to 425°.
b. Add mixed beets (peel, ¼”-thick coins) to medium bowl. Add 1 tbsp olive oil and ¼ tsp salt. Toss to coat.
c. Add in even layer to baking pan; roast about 10 minutes, then flip and cook until tender, another 10-15 minutes.
2
Meanwhile, cook black lentils:
a. Strip leaves from thyme stems and mince. Add thyme leaves to orange vinaigrette; shake vigorously and set aside. Reserve thyme stems.
b. In medium saucepan over medium-high heat, add lentils with bay leaf, 2 cups water (1 cup water for 2-person portion), ½ tsp salt, and thyme stems. Stir to combine. Cover and bring to a boil.
c. Immediately reduce heat to medium and cook black lentils until tender, about 20-25 minutes. Compost thyme stems and bay leaf. If any water is left once lentils are tender, drain water.
3
Cook trout:
a. Portion steelhead trout. Season with ½ tsp salt and ¼ tsp black pepper.
b. In a medium, oven-proof sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot but not smoking, add steelhead trout, skin-side down. When edges of skin begin to brown, transfer pan to oven. Do not turn trout over!
c. Roast 4-5 minutes for medium, 6-7 for well done. Remove from oven. Flip trout over and leave in pan until ready to serve.
4
Serve:
a. Add half of thyme & orange vinaigrette to lentils. Toss to combine.
b. To large bowl, add green leaf lettuce (tear bite-sized), mustard greens (tear leaves bite-sized), shallot (thinly slice), and tangerine segments (slice ends, place flat-end down, run knife between skin and pith to peel, cut out segments). Add remaining thyme & orange vinaigrette; toss to coat. Divide salad among plates.
c. Top salad with dressed black lentils and beet slices. Garnish with feta.
d. Top with steelhead trout or serve alongside. Pour the wine and enjoy.
Chef's notes
If you aren't a fish fan, roast chicken or a pork chop would complement these flavors well. Vegetarians can add walnuts or quinoa for added protein.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX