Baked Walleye and Roasted Beet and Green Bean Salad

My brother went ice fishing and caught a lot of Walleye and he was generous enough to share a couple fillets with me.  They were huge, so I ended up cutting them in half which was plenty for a portion size.   This was a good recipe.  The fish was flaky and delicious.

It's been a really, really long time since I've had beets, so I decided to make a veggie side dish utilizing them.  It was okay, you know, for a vegetable.

Baked Walleye    (2013 Cookbook Challenge)
"Instead of Frying Fish" from Dairyland Seed 100 Years and Still Cooking
Makes 4 servings

Ingredients:
4 fish fillets (walleye, cod, perch, etc)
1/4 cup milk
1 cup crushed potato chips
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese

Directions:
Place milk in a shallow dish.  In another shallow dish, combine the potato chips, thyme, and Parmesan cheese.  Dip fish in milk, then coat with potato chip mixture.  Sprinkle a little of the crumb mixture onto a baking sheet and place fish on top.  Bake, uncovered, at 500º for 12-14 minutes or until fish flakes easily with a fork.

*****

Roasted Beet, Shallot, and Green Bean Salad

Ingredients:
2-3 large beets with stems and leaves
2 tablespoons olive oil, divided
3 teaspoons chopped thyme, divided
4 shallots, cut into wedges
1/4 pound green beans, trimmed
1/4 cup water
1 tablespoon balsamic vinegar

Directions:
Cut stems from beets, leaving about 1 inch of stem attached.  Wrap beets in foil and place directly on the oven rack.  Roast beets at 400º until they are tender, about 45-60 minutes, depending on how big the beets are.  Let the beets cool and peel and quarter them.  Transfer to a large bowl and add 1 teaspoon olive oil, 1 teaspoon thyme, salt, and pepper.  Add beet leaves if desired. Toss to coat.

Place onion wedges on a baking sheet and brush with olive oil.  Sprinkle with a teaspoon of thyme.  Roast about 10 minutes, flip onions over, and roast another 5-10 minutes until golden brown.  Transfer to the beet bowl.

Place green beans on the baking sheet and drizzle with remaining olive oil, water, a teaspoon of thyme, and salt and pepper.  Cover tightly with foil and roast until crisp-tender, about 15 minutes.  Uncover and continue to roast until water evaporates, about 5 minutes.  Transfer to the bowl.

Drizzle vegetables with balsamic vinegar, tossing to coat.

Helpful hint: To remove beet stains from hands, sprinkle some salt on your hands first, then wash with soap and water.