I recently discovered Chioggia beets by chance at my farmer’s market, as I was looking for something to replace radish. If Chioggia’s taste is definitely not the same as radish’s, this immensely original vegetable has a rightful place in your kitchen, especially raw in your salads. Its taste is more subtle that that of the classic red beet, well know and widely consumed in France, especially in its cooked form. On the other hand, it really stands out by what it has to offer visually. Its red and white concentric circles pattern entertains the way, and make an otherwise visually boring salad look a lot more appealing.

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients (2 people):
– 150g of smoked trout
– 2 eggs
– 1 apple
– 1 Chioggia beet
– 1 carrot
– 1-2 spring onions
– 1 handful of walnuts
– a dozen sprigs of parsley
– juice of 1/2 lemon
– 1 tablespoon of mustard
– 1 tablespoon of extra virgin olive oil
– salt, pepper

Boil the eggs for about 5 to 6 minutes, so that the whites are cooked, but the yolk in still a bit runny.

Cut the apple in small pieces, mince the onions. Throw the latter in a frying pan with a dash of oil and some salt. Let it cook for 2 to 3 minutes before adding the apple for about 15 minutes at medium heat.

While the apple are cooking, make strips of carrots and beets using a peeler – or grate it if you want to go faster. Leave it in a big bowl.

In another bowl whisk the mustard and olive oil, along with some salt and pepper.

Watch over the frying pan and, once the apple is very tender, raise the fire and add the diced trout along with the walnut kernels. Mix very regularly and, after 2 to 3 minutes, finish by adding the lemon and parsley. Stir for a minute, and remove from the fire.

Add what is in the pan to the bowl with carrot and beet, then cut the eggs in small pieces and throw them along. Finally, add the mustard sauce and stir well to homogenize the salad. Let the tasting begin!

Also published on Medium.

This post is also available in: French