Roasted beets, goat cheese, horseradish, caviar

22 Nov 2009

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!

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