Golden Beets with Smoked Trout and Dill
Prep Time:
25 minutes
Cook Time:
80 minutes
Servings:
16
The beets can be cooked and sliced the day before. Then all that is required is quick assembly just before serving. Red beets can be used as well, but they will tint the edges of the cream cheese pink.
Ingredients:
- 12 small golden beets, each 1 1/2 to 2 inches in
diameter - 2 Tbs. extra-virgin olive oil
- 1 tsp. sea salt
- 4 oz. cream cheese, at room temperature, or
crème fraîche - 1 smoked trout fillet, about 5 oz., broken into
bite-size pieces - 1/4 cup minced fresh dill
- 2 packages water crackers for serving (optional)
Directions:
Preheat an oven to 350°F.
Put the beets in a shallow baking dish, drizzle with the olive oil and sprinkle with the salt. Turn to coat well. Roast until the beets are easily pierced with the tines of a fork, about 1 hour and 20 minutes. Let cool.
Slip off the skins and slice the beets into rounds 1/4 inch thick. Top each slice with about 1/2 tsp. cream cheese, a piece of trout and a sprinkle of dill. Put each assembled round atop a cracker. Arrange on a platter and serve. Serves 14 to 16.
Put the beets in a shallow baking dish, drizzle with the olive oil and sprinkle with the salt. Turn to coat well. Roast until the beets are easily pierced with the tines of a fork, about 1 hour and 20 minutes. Let cool.
Slip off the skins and slice the beets into rounds 1/4 inch thick. Top each slice with about 1/2 tsp. cream cheese, a piece of trout and a sprinkle of dill. Put each assembled round atop a cracker. Arrange on a platter and serve. Serves 14 to 16.
Adapted from Williams-Sonoma, Christmas Entertaining,
by Georgeanne Brennan
(Simon & Schuster, 2005).
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