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

By garciamoss

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.

Ingredients

• 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

Details

Adapted from saveur.com

Preparation

Step 1

Purée 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.