If you roast some beets ahead of time, this is a simple and very good appetizer. We roasted medium-small beets in the oven, at 400 °F for 90–120 minutes, wrapped in aluminum foil. We removed them and sliced them, and served roasted beet slices on bread, either with farmers’ market goat cheese, or with a small dollop of creamy horseradish; both were great pairings. We also had caviar, so we put caviar (salmon roe) on buttered bread, Russian-style. The butter balances salmon roe nicely. Next time, we’ll see if we can use Russian black bread!