Instructions
Follow the steps and taste along the way.
Roast the beetroot
Preheat the oven to 200 °C. Wash and dry the beetroot, then place it on a sheet of aluminum foil. Drizzle with rapeseed oil, sprinkle with 1 g of salt, and wrap tightly. Roast for 45 to 55 minutes, until the tip of a knife begins to pierce the largest beet easily.
Toast the bread
Cut the rye bread into cubes about 1.5 cm in size. Toast them in a dry pan over medium heat for 4 to 6 minutes, stirring occasionally, until dry and crisp on all sides. Set aside.
Prepare the dressing
In a bowl, mix the plain yogurt, grated horseradish, apple cider vinegar, finely chopped dill, the remaining 0.5 g of salt, and the black pepper. Taste: the dressing should be refreshingly tangy and mildly hot.
Prepare the orange and trout
Peel the orange, including the white pith, and cut it into small pieces. Check the trout, remove any remaining bones, and use a fork to break it into large flakes.
Assemble the salad
Leave the roasted beetroot to stand for 5 minutes, then carefully peel it and cut it into wedges. Divide the arugula, warm beetroot, and orange between two plates. Add the trout, drizzle with the horseradish dressing, and scatter the rye croutons on top. Serve immediately while the beetroot is still warm and the croutons are crisp.
