Smoked Trout and Beet Salad with Horseradish Dressing
Earthy roasted beets paired with smoky trout and a zesty horseradish dressing create a vibrant and balanced salad. This Mediterranean-inspired salad recipe, ready in about 50 minutes, pairs medium beets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3, peeled and cut into 1/2-inch cubes medium beets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 6 oz, flaked smoked trout fillet
- 4 cups baby arugula
- 1/4 cup plain Greek yogurt
- 1 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tbsp chopped fresh dill
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
- Step 2: Roast the beets for 35-40 minutes, stirring halfway, until tender and caramelized at the edges. Remove and let cool slightly.
- Step 3: In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp honey, and 1 tbsp chopped fresh dill until smooth and tangy.
- Step 4: On a large platter, arrange 4 cups baby arugula in a bed, then scatter the roasted beets and 6 oz flaked smoked trout evenly over the greens.
- Step 5: Drizzle the horseradish dressing over the salad just before serving, tossing gently to combine flavors without breaking up the trout too much.
Frequently asked questions
How long does Smoked Trout and Beet Salad with Horseradish Dressing take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Trout and Beet Salad with Horseradish Dressing?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Smoked Trout and Beet Salad with Horseradish Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Trout and Beet Salad with Horseradish Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Trout and Beet Salad with Horseradish Dressing?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
