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

  • Serves

    makes 1 1/2 CUPS


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.


  • 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


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.

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