Trout and Beet Salad Jars with Dill Yogurt
A simple meal-prep salad with roasted trout fillet, tender beets, cucumber, and leafy greens layered with a creamy dill yogurt dressing. It is fresh, quick to assemble, and designed to stay tasty for a few days in the fridge.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 1 servings
Ingredients
- 120 g Beets
- 1 g Black Pepper
- 80 g English cucumber
- 5 g Fresh Dill
- 60 g Greek Yogurt
- 10 g Lemon juice
- 10 g Olive oil
- 2 g Salt
- 50 g Spinach
- 150 g Trout Fillet
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Place the beets on the baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper.
- Roast the beets for about 15 minutes, then add the trout fillet to the same tray and season it with salt and pepper.
- Continue baking for 8 to 10 minutes, until the trout flakes easily and the beets are tender.
- Mix the Greek yogurt, dill, lemon juice, remaining olive oil, and a little salt and pepper to make the dressing.
- Let the trout cool slightly, then flake it into large pieces and slice the cucumber.
- Assemble the meal-prep container with spinach on the bottom, then cucumber, beets, and trout on top.
- Pack the dill yogurt dressing separately or spoon it over just before eating.