Preheat the oven to 350 degrees F.
Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.
Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.
Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.
Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.
Mix everything in a 2 quart bowl or larger.
Can be stored in your refrigerator for up to 7 days.
If you like your dressing greener, increase the herbs.
If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!
Yield: about 1 1/2 cups
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of chef Al Potyondy-Smith and owner Kim Bartmann of Bryant Lake Bowl in Minneapolis, MN