THE ART OF THE SNACK
BEET-CURED SALMON WITH WHIPPED LEMON-DILL RICOTTA
From Dennis Prescott of Food + Wine
This is bound to be a brunch staple that will amp your lox to another level with beets!
Serves 4-6
INGREDIENTS
1 pound fresh (not frozen) deboned salmon fillet
1/2 cup sea salt
1/2 cup sugar
1 cup grated red beets
2 tablespoons lemon zest
2 tablespoons orange zest
2 tablespoons fresh dill whipped lemon-dill ricotta
1 cup ricotta
2 tablespoons lemon juice 1 tablespoon fresh dill, finely diced 1 tablespoon capers, chopped
1/4 teaspoon salt
To serve:
4-6 everything bagels
1/2 English cucumber, thinly sliced
Fresh dill, capers and lemons to serve Place salmon in a large, deep pan. In a small bowl, mix together salt and sugar and rub over the top of salmon until fully covered. Top with grated beet, lemon and orange zest, again ensuring salmon is completely covered. Sprinkle salmon with dill.
DIRECTIONS
1. Cover salmon with plastic wrap and place in the fridge to cure for 48 hours. You’ll know it’s done if the fish feels firm and looks cured in the center.
2. Remove from the fridge and scrape off the beet mixture. Rinse salmon under cold water to remove excess and pat dry with paper towels. 3. Whip ricotta and lemon juice in a medium bowl. Fold in chopped capers, dill and salt.
4. Finely slice salmon and serve with lemon-dill ricotta, sliced cucumbers and everything bagels.
BEETROOT + GOAT CHEESE DIP
From Himanshu Taneja of The White Ramekins
Colorful and flavorfull, this dip adds variety to this new go to snack!
INGREDIENTS
700 gm beetroots
2 garlic cloves
1 tsp red chili flakes
250 gm hung plain yogurt (hung for 24 hours in fridge)
1 1/2 tbsp pomegranate molasses
3 tbsp extra virgin olive oil, plus extra to finish
2 tsp sumac powder salt, to taste
2 spring onions, thinly sliced
15 gm hazelnuts, skinned and roughly chopped
50 gm soft goat cheese, crumbled seeds of half a pomegranate
DIRECTIONS
1. Preheat the oven to 180 C degree. Wash and trim the beetroots and wrap them in aluminum foil tightly. Place beetroots on a baking tray and roast for 45 minutes, until a knife slices easily into the centre. Let cool completely to room temperature.
2. Once completely cooled, peel and cut each beetroot into quarters. Place sliced beetroots, hung yogurt, garlic, chili flakes, pomegranate molasses, olive oil, sumac and 1 tsp salt in a food processor and blend to make a smooth paste. Adjust the salt, if needed.
Transfer the puree to a serving bowl.
Spread the mixture with a back of a spoon to make beautiful swirls. Scatter the spring onion, hazelnuts, goat cheese, pomegranate seeds on top. Drizzle with a bit of olive oil and sprinkle a pinch of sumac. Serve with crackers, breads, sliced peppers and cucumber.
LENTIL SANDWICH WITH PICKLED BEET BUTTER
From Danielle Oron of I Will Not Eat Oysters
This is such a zippy treat that we urge you to try!
Serves 4
INGREDIENTS
Pickled Beet Butter:
1 small beet
1/3 cup apple cider vinegar
1/2 cup water
1 tsp sugar
1/2 tsp salt
1/4 tsp mustard powder, optional
1 stick (8 tbsp) unsalted butter, room temp
Lentil Salad:
1 cup beluga lentils, rinsed
2 cups chicken or vegetable stock
1/2 tsp salt
1/4 tsp pepper
2 dried bay leaves
3 tbsp lemon juice
1 tbsp grainy mustard
1 tbsp chopped dill
1/4 tsp salt
1/4 tsp cumin fresh pepper to taste
2 tbsp olive oil
2 whole wheat demi-baguettes, cut open
2 hard boiled eggs, sliced arugula
Maldon Salt and fresh black pepper
DIRECTIONS
1. Place the beet in a pot and cover with
cold water at least 2-inches above the beet. Bring the water to a boil over high heat. Boil the beet for 45-50 minutes until cooked through. Allow the beet to cool. Peel by rubbing the skin off with a paper towel. Cut the beet into 1/4" cubes and place them in a non-reactive bowl. Heat the apple cider vinegar, water, sugar, salt and mustard powder over high heat in a small sauce pot until the sugar and salt have dissolved and the mixture comes to a light simmer. Pour the pickling liquid over the beets and let marinate for at least 30 minutes.
2. Drain the beets and transfer them to a food processor. Process until very finely chopped. Combine the beets and a pinch or two of salt with the room temperature butter until combined. This butter is best when eaten at room temperature.
3. Place the lentils, stock, salt, pepper and bay leaves in a sauce pot with tight fitting lid. Bring the mixture to a boil over high heat, cover, turn the heat down to low, and simmer for 20 minutes until the lentils are al-dente. Drain the excess liquid and discard the bay leaves. Set aside to cool.
4. Whisk the lemon juice, grainy mustard, dill, salt, cumin and fresh pepper in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. Pour the dressing over the lentils and mix to combine.
5. Spread the pickled beet butter on each side of the baguette. Be generous. Lay the sliced egg on the bottom half and top with a lots of lentil salad, arugula and garnish with Maldon salt and fresh black pepper. Top and enjoy!
BEET INFUSED MARGARITAS WITH ROSEMARY SYRUP
From Jenni Hulet of The Urban Poser
It's a new way to enjoy margaritas with this veggie!
INGREDIENTS
2 ounces Beet Infused Tequila (recipe below)*
1 1/2 ounces fresh lime juice
2 teaspoons Rosemary Syrup or to taste (recipe below)**
1-2 ounces or a splash of soda water Pink Himalayan Salt for coating glass rims
Extra limes cut into wedges
Note: You can replace the soda water with orange juice or cointreau to vary up the drink if you like.
DIRECTIONS
1. Pour about 1/2 to 1 inch of salt into a shallow container or lid large enough to fit the rim of your glass in. Large mason jar lids work nicely. Use a lime wedge to wet the rim of half of the glass then dip the rim of the glass in the salt.
2. In a mason jar (with a lid) or a cocktail shaker, add all of the ingredients and shake well to combine. Pour over ice and garnish with a lime wedge and rosemary sprigs if desired.
*For the Beet Infused Tequila: You will need, 1 (750ml) bottle of tequila and 5 ounces of cubed beets, give or take. Pour the contents of 1 bottle tequila into a large mason jar or container. Add the beets to the tequila. Cover and infuse for about 24 hours. When you like the flavor, remove the beets and strain the tequila back into the bottle. Can be stored at room temp for several months, but you can chill it also.
**For the Rosemary Infused Syrup: You will need, 1 cup of liquid sweetener (like agave or clover honey) and 2 full sprigs of rosemary. Heat 1 cup of light sweetener till hot but not boiling. Add the rosemary and let steep until completely cooled to room temp. Use immediately or store in the fridge for a few weeks.