Beet and Radish Smørrebrød with Dill Vinaigrette

Ingredients

SERVINGS: 2 as a main course or 4 as a snack. Serving(s)

2 medium beets, well-scrubbed
1 cup ice water
1 tablespoon kosher salt,
preferably Diamond Crystal
4 radishes
4 slices Danish rye bread
or other hearty dark bread
Dill fronds for garnish
2 tablespoons toasted sunflower seeds

Horseradish cream

½ cup crème fraîche, Greek yogurt
or sour cream
1 tablespoon prepared horseradish
Kosher salt and pepper to taste

Dill vinaigrette

¼ cup nice olive oil
1 small shallot, minced
2 tablespoons dill fronds, chopped
Juice and zest of 1 lime
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon chili flakes

Preparation

Cook the beets either by boiling in salted water until tender or wrapping in foil and roasting at 400°F until a knife inserts easily. Either option will take 30– 40 minutes. If using multiple colors of beets, cook the colors separately. That red beet will beat the lighter-colored beets into a pink submission.

While the beets are cooking, make the vinaigrette and horseradish cream. For the cream, mix everything together, taste for seasoning and set aside. For the vinaigrette, combine all ingredients in a jar and shake to combine. Taste for seasoning and set aside.

Mix the ice water with 1 tablespoon kosher salt until the salt dissolves. Thinly slice the radishes and stow them in the salted ice water until ready to assemble the smørrebrød.

Once the beets have cooked, cool slightly, then peel with a paring knife or vegetable peeler. Cut into slices, half-moons or cubes and add to a bowl. Dress with half the dill vinaigrette. Again, if using multiple colors of beets, keep them separate.

Pat the radish slices dry on a towel. Divide the horseradish cream between the bread slices and arrange the beets and radishes on top. Sprinkle with dill fronds and toasted sunflower seeds. Drizzle with extra vinaigrette or serve it on the side. Grab a knife and fork and tuck in.