Save Recipe Print
Beets and Smoked Salmon
Total:
1 hr 50 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F. Place a rack in the center of the oven.

Arrange the beets on a rimmed baking sheet and sprinkle with some kosher salt. Add 1 cup water to the pan, then cover the pan tightly with foil. Bake until the beets are completely tender, 60 to 90 minutes. Remove the beets from the pan and let cool.

Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in 5 tablespoons of the olive oil.

Drizzle a platter with the remaining tablespoon of olive oil. Peel and thinly slice the beets. Arrange the beets on the platter, sprinkle with coarse salt and sugar to taste, and drizzle with the vinaigrette. Tear the smoked salmon into small pieces and scatter over the beets. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Salmon Dip

Recipe courtesy of Ina Garten

Smoked Salmon Spread

Recipe courtesy of Ina Garten

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Salmon

Recipe courtesy of Eddie Maurin

Smoked Salmon

Recipe courtesy of David Rosengarten

Smokey the Salmon (Smoked Salmon Scramble)

Recipe courtesy of Sikey Vlahos

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories