Servings: Serves 8
Preheat oven to 350°. Using a mortar and pestle, lightly crush thyme and garlic. Add 2 tablespoons olive oil and 1 1/4 teaspoon salt. In a large bowl, toss beets with thyme mixture. Turn beets into a foil-lined 13" x 9" baking pan. Pour 1/2 cup water into pan and cover with foil. Roast beets until tender, about 1 1/2 hours, adding more water to pan if necessary. Let beets cool; remove skins. Cut beets into bite-size pieces and place in a medium bowl.
In a small bowl, whisk remaining 4 tablespoons olive oil, 1/2 teaspoon salt, lemon juice and 1/4 teaspoon pepper. Add 4 tablespoons dressing to beets and toss well.
Remove and discard head, tail, skin and bones from trout. Flake trout into a bowl and drizzle with remaining dressing. In a small bowl, whisk sour cream, 1/4 teaspoon salt and a pinch of pepper.
Divide beets among plates and top with trout. Spoon sour cream around beets and sprinkle with chives and pepper.
From the September 2005 issue of O, The Oprah Magazine
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