Add bold color to your brunch spread with this beet-based cream cheese.
Ingredients
- 4 ounces cream cheese, softened
- 3 tablespoons sour cream
- 2 tablespoons peeled and finely chopped carrot
- 2 tablespoons rained jarred prepared horseradish
- 1 tablespoon chopped scallion (light green part only)
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon garlic salt
- 3 tablespoons finely chopped pickled beets or refrigerated cooked beets (such as love beets)
- 4 sesame seed or plain bagels, split and lightly toasted
- 8 ounces thinly sliced lox
- tomato slices, red onion slices, capers, and microgreens, for serving
- extra-virgin olive oil, for drizzling (optional)
- kosher salt and black pepper, to taste
Instruction
- Stir together cream cheese, sour cream, carrot, horseradish, scallion, dill, and garlic salt in a medium bowl until well combined and smooth. Fold in beets. Cover and chill until ready to use.
- Spread beet cream cheese evenly on cut sides of each bagel half. Evenly divide lox among bottom bagel halves; top with tomato slices, red onion slices, capers, and microgreens. Drizzle with olive oil (if using), and sprinkle with salt and pepper to taste. Sandwich with top bagel halves; cut sandwiches in half, if desired, and serve.
