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Golden Beets with Smoked Trout and Dill



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Join date : 2013-01-12

Golden Beets with Smoked Trout and Dill

Post by Lobo on Thu 28 Jan 2016, 10:27 pm

Golden Beets with Smoked Trout and Dill

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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.

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  • 12 small golden beets, each 1 1/2 to 2 inches in
  • 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)

Wine Pairing

This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.


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.
Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005).

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