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


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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
    Moderator
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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 Sun Jan 31, 2016 7:35 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 Val de Mer Brut Nature Rosé, Burgundy 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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