Toast Points with Roasted Beet Dip, Smoked Salmon, and Watercress

Name: Toast Points with Roasted Beet Dip, Smoked Salmon, and Watercress
Total time: PT0D0H0M
Yield: makes 1 1/2 CUPS
Ingredients: 2 large roasted red beets (3/4 lb.); 2 tbsp. balsamic vinegar; Kosher salt and freshly ground black pepper, to taste; 6 oz. smoked salmon; Ciabatta toast points, for serving; 1 bunch watercress, leaves picked, for garnish

Serves
makes 1 1/2 CUPS

HELEN ROSNER

Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that's a perfect base for slices of smoked salmon and peppery watercress.

Ingredients

2 large roasted red beets (3/4 lb.)
2 tbsp. balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
6 oz. smoked salmon
Ciabatta toast points, for serving
1 bunch watercress, leaves picked, for garnish

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Instructions

Step 1

Puree beets, balsamic, salt, and pepper in a food processor until smooth; set aside. To serve, place salmon and beet purée on toast and garnish with watercress.

Puree beets, balsamic, salt, and pepper in a food processor until smooth; set aside. To serve, place salmon and beet purée on toast and garnish with watercress.