Preheat oven to 180 degrees. Sprinkle beets with salt, pepper and caraway seeds, wrap in aluminum foil, place on a baking tray and cook in the oven for 45 minutes until tender.
Cool beets, remove peel and cut into small cubes, mix with remaining ingredients and season. Warm the trout fillets slightly in the oven at 100 degrees, place on the beet tartare and garnish with a small salad bouquet.
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