While most recipes simply call for boiling or roasting beets, the salt-roasting method here is chef Ashley Christensen's favorite. It requires a lot of salt—enough to fully bury the beets—but the end results are juicy, perfectly seasoned and popping with flavor. If you don't have enough salt on-hand, this dish will still be delicious with standard roasted beets. Slideshow:  More Great Fish Recipes 

Ashley Christensen
February 2014

Gallery

Credit: © Tara Fisher

Recipe Summary

active:
40 mins
total:
1 hr 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375º. Cut off the beet greens. Discard the stems and tear the leaves. In a baking dish, arrange the beets in a single layer and cover with the kosher salt. Roast for 1 hour, until tender; let cool slightly, then peel and quarter.

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  • In a bowl, toss the beets with the orange juice, zest and 1 tablespoon of the olive oil. Season with sea salt and pepper.

  • Season the trout with salt and pepper. In a cast-iron skillet, working in 2 batches, heat 2 tablespoons of the canola oil until it shimmers. Cook half of the fillets skin side down over moderately high heat until golden, 3 minutes. Add half of the thyme and cook until the skin is crispy. Add half of the butter and turn the fillets; cook over moderate heat, basting, until just cooked through, 2 minutes longer; transfer to a plate. Discard the thyme.

  • Wipe out the skillet. Add the remaining 2 tablespoons of olive oil and the beet greens and cook, tossing, until just wilted, 2 minutes. Stir in the lemon juice and season with sea salt and pepper.

  • Serve the trout with the roasted beets and greens, spooning a tablespoon of crème fraîche on each plate.

Make Ahead

The whole roasted beets can be refrigerated for up to 2 days; rewarm and peel before proceeding.

Suggested Pairing

Round, fragrant Chenin Blanc.

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