Marinated Beets and Smoked Trout Salad
Scrub the beets well and place in a steamer. Sprinkle with the caraway seeds and steam for about 50 minutes, until tender. Remove from the steamer and allow to cool.
Peel the shallots and chop finely. In a large bowl, whisk together the shallots, walnut vinegar, apple juice, canola oil, and honey. Season with salt and pepper to taste.
Peel the beets and cut into thin slices. Toss with the dressing and let stand for 30 minutes.
Rinse and dry the lettuce and beet sprouts. Cut the smoked trout into bite-sized pieces.
Place the salad greens on a serving platter, top with the marinated beets and smoked trout. Wonderful when served alongside pumpernickel bread, cream cheese and trout caviar.