Roasted Beet with Smoked Salmon and Horseradish Cream The Food & Wine Magazine Classic at Aspen, June 2003 Makes 16 to 20 hors d'oeuvres Extra-virgin olive oil Sea salt 1/2 teaspoon toasted and ground caraway seeds 1 sprig thyme 1 large red beet 2 tablespoons sherry vinegar 1 tablespoon walnut or extra-virgin olive oil Salt and freshly ground white pepper 2 tablespoons finely grated fresh horseradish 1/4 cup heavy cream Freshly squeezed juice of 1/4 lemon Toothpicks 2 ounces smoked salmon, cut into 1/4-inch-thick slices and cut into 1/2-inch squares 1 scallion, white and light green part only, thinly sliced 1.   Center a rack in the oven and preheat the oven to 350 degrees F. 2.  Brush a piece of aluminum foil with olive oil and sprinkle with sea salt and the caraway seeds. Wrap the beet with the thyme sprig in the aluminum foil and place in a roasting pan or on a baking sheet. Bake until the beet is tender and easily pierced with a fork, 60 to 90 minutes. As soon as the beet is cool enough to handle, use a small paring knife to peel the beet. Cut the beets into 1/2-inch cubes. Combine the beet with the sherry vinegar and walnut oil. Season to taste with salt and pepper. 3.   Combine the heavy cream and horseradish in a small bowl and refrigerate, covered, overnight. Strain through a fine-mesh sieve. In the bowl of a mixer fitted with the whisk attachment or by hand using a whisk, whip the cream to medium peaks. Season with the lemon juice, salt, and pepper. 4.   Skewer two beet cubes onto each toothpick. Place a smoked salmon slice on top of each beet cube. Garnish with a small dollop of horseradish cream and a piece of scallion. (Can be assembled 1 hour before serving and kept lightly covered in the refrigerator.) Back to top