2) Rub down the beetroot with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake for 1 to 1 1/2 hours or until a knife slides in and out of the beetroot easily.
3) When the beetroot is cooked, rub the skins off with a towel to peel them. Cut the beetroot into julienned strips.
4) Prepare the trout by skinning and deboning, 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.
5) 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.
6) Dress the salad with green goddess dressing, and serve with a fresh baguette.
For the green goddess dressing:
1) Mix all the ingredients in a 2L bowl or jug.
2) 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 120ml yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.