Ingredients

• 200 g Smoked trout fillets
• 2 units Medium beets
• 2 units Medium carrots
• 150 g Spring mix lettuce
• 60 g Crumbled fresh goat cheese (optional)
• 1/4 cup Roughly chopped toasted pecans
• 1/4 cup Dried cranberries
• 3 tbsp Extra virgin olive oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Pure maple syrup
• 1 tsp Dijon mustard
• 1 tbsp Fresh chopped dill (for garnish)
• to taste Salt and freshly ground black pepper

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Peel the beets and carrots, then cut them into 1-2 cm cubes. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and slightly caramelized, flipping halfway through. Let cool slightly.

2. 2

   Meanwhile, prepare the vinaigrette: In a small bowl, whisk together the remaining olive oil (2 tbsp) with the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk well until a homogeneous emulsion is formed.

3. 3

   Gently flake the smoked trout fillets into medium-sized pieces.

4. 4

   In a large salad bowl, combine the spring mix lettuce, the cooled roasted beets and carrots, flaked smoked trout, toasted pecans, and dried cranberries. If desired, add the crumbled fresh goat cheese.

5. 5

   Pour the vinaigrette over the salad and gently toss to coat all ingredients thoroughly. Taste and adjust seasoning if necessary.

6. 6

   Serve immediately, garnished with fresh chopped dill.