Beet Salad With Ginger, Smoked Trout And Walnuts

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Los Angeles Times


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Total time: About 45 minutes

Servings: 3 to 4

3 medium beets (to yield about 2 cups cooked and diced, plus greens)

2 tablespoons minced ginger

1 tablespoon minced shallot

3 tablespoons extra-virgin olive oil,


2 tablespoons chopped walnuts

2 tablespoons rice vinegar, divided

2 tablespoons fresh orange juice

Sea salt and coarsely ground black pepper to taste

1/4pound smoked trout, skinned and flaked (about 1 cup)

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