Roasted Beet + Salmon Salad (Blue Zone Recipe)

Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil and season each with big pinches of salt and pepper. Wrap each beet individually in foil. Place the foil-wrapped beets on the baking sheet. Roast for 35-50 minutes or until fork tender. Unwrap the beets and allow them to cool.

While the beets are roasting, cook the couscous according to package directions and set aside.

After the beets have roasted, unwrap the beets and set aside on a plate to cool. Leave the oven at 400F. Next, add the trout filet to the parchment lined baking sheet and season the trout with 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and drizzle the 1 tbsp olive oil over top.

Bake the trout for 12-15 minutes or until the trout is cooked through. Remove from the oven and set aside to cool.

Make the dressing: Whisk together all of the dressing ingredients together and set aside.

Assemble the salad:

When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Slice peeled beets into about 6 wedges per beet and add to a large bowl.

Roughly use a fork to put off bite-sized pieces of the cooked trout and add to the bowl.

Finally add the cooked couscous, arugula, pistachios, fresh chopped dill, crumbled goat cheese, pomegranate seeds to the bowl as well. Drizzle the dressing over top, toss to combine and serve.