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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Golden Beets with Smoked Trout and Dill

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Golden Beets with Smoked Trout and Dill Empty Golden Beets with Smoked Trout and Dill

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

Golden Beets with Smoked Trout and Dill Img43l
Golden Beets with Smoked Trout and Dill
Golden Beets with Smoked Trout and Dill Translucent
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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.






  • 133

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)

Golden Beets with Smoked Trout and Dill Wine-pairing-icon-white

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.

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

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