| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 5 to 6 medium red beets, tops removed, scrubbed (or use precooked whole beets)
- Kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 2 to 3 teaspoons coarse salt, such as Maldon
- 2 to 3 teaspoons sugar
- 4 ounces thinly sliced smoked salmon
Instructions
- Preheat the oven to 325 degrees F. Place a rack in the center of the oven.
- Arrange the beets on a rimmed baking sheet and sprinkle with some kosher salt. Add 1 cup water to the pan, then cover the pan tightly with foil. Bake until the beets are completely tender, 60 to 90 minutes. Remove the beets from the pan and let cool.
- Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in 5 tablespoons of the olive oil.
- Drizzle a platter with the remaining tablespoon of olive oil. Peel and thinly slice the beets. Arrange the beets on the platter, sprinkle with coarse salt and sugar to taste, and drizzle with the vinaigrette. Tear the smoked salmon into small pieces and scatter over the beets. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 275 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 7 mg |
| Sodium | 408 mg |
| Serving Size | 1 of 4 servings |
| Calories | 275 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 7 mg |
| Sodium | 408 mg |
Reviews
Amazing! Very delicious! I served mine in a Buddha Bowl with roasted sweet potatoes over polenta. Thanks for this great recipe!
Perfect
Delicious!!!
My husband and I enjoyed this recipe. The beets cook so great with the recommended method – with water and sealed with foil. They came out perfect. The dressing is full of flavor and smoked salmon was a great compliment. I might add thin slice of avocado next time I make it. Loved it!
Made this last night as a component to my appetizer plate. I’m NOT a fan of beets and no, this recipe didn’t win me over. My Dad and brother love beets and salmon. They were skeptical about the combination. One bite and skepticism went out the window. It’s a huge hit with the beets-eaters.
The only change I made was a very small slice of cream cheese to help hold the little bites together.
Next time, I’d like to lightly sprinkle with something green.
The only change I made was a very small slice of cream cheese to help hold the little bites together.
Next time, I’d like to lightly sprinkle with something green.
Perfection!