Trout with warm beetroot salad
Recipe by:
grace43
This dinner ticks ALL the boxes: Gluten and dairy free, low carb, low fat, low sugar, high protein, great for liver cleansing, super nutritious and very tasty!
Ready in 40 minutes
Saved as a favourite by 13 cook(s)
Ingredients
Serves: 2
- 2x 150g pieces of salmon
- 2T macadamia oil
- 1 beetroot
- 50g baby spinach leaves
- 400g can of chick peas
- 10 mint leaves, torn
- 1T balsamic vinegar
- 1/2t dijon mustard
- 1/2t minced garlic
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Preparation method
Prep: 10 minutes | Cook: 30 minutes1.
Peel beetroot and slice into 2cm chunks. Place in a saucepan and boil until just soft (about 15 minutes).
2.
While the beetroot is cooking, place trout on a piece of foil and season with 1T oil and salt and pepper. Grill (or bake) for 15 minutes until just cooked through.
3.
Wash the baby spinach leaves and arrange on a plate. Drain and rinse the chick peas, and add them onto the spinach. Add the beetroot.
4.
Whisk the other 1T of oil with balsamic, dijon and garlic to make the dressing.
5.
Place the trout on top of the salad. Add the dressing and some roughly chopped mint to serve.
Tip
I had planned to roast the beetroot, but couldn't figure out how to operate the oven in my new house - so you could try roasting if your oven works!
Last updated:
23 Jun 2012
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