Beets and Smoked Salmon Dish

Easy Roasted Beets with Smoked Salmon

• Difficulty: Easy
• Servings: 4
• Nutritional Facts Per Serving (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
• Total Time: 1 hr 50 min (includes cooling period)
• Active Time: 20 min

Ingredients

• 5 to 6 medium-sized red beets, trimmed of tops and cleaned (or use pre-cooked 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

1. Preheat your oven to 325F and position a rack in the center.
2. Arrange the beets on a rimmed baking sheet, sprinkle with kosher salt, and add 1 cup of water. Cover tightly with foil and roast until tender, about 60 to 90 minutes. Remove and let cool.
3. In a medium bowl, whisk together the lemon juice, mustard, and vinegar. Slowly whisk in 5 tablespoons of the olive oil to create a vibrant vinaigrette.
4. Drizzle the remaining 1 tablespoon olive oil over a serving platter. Peel and thinly slice the cooled beets, then arrange them on the platter. Season with coarse salt and sugar to taste, drizzle with the vinaigrette, and tear the smoked salmon into pieces to scatter on top. Serve immediately and delight in the fresh, earthy flavors!