Upgrade your morning bagel with a thick schmear of punchy cream cheese made with beets, horseradish, scallions, dill, and garlic salt. The deep purple hue of the beets yield a vibrant cream cheese that pops when spread between seeded or plain bagels. Meanwhile, the earthy, sharp flavors are a delicious counterpoint to salty-rich salmon lox. Layer the lox and cream cheese with sliced tomato, red onion, and capers, plus salt and pepper, for a bold brunch bite.
Notes from the Food & Wine Test Kitchen
Short on time? Instead of roasting the beets, you can cook them in a microwave. Poke holes all over the beet with a fork and wrap it in parchment paper. Microwave on high for about six minutes, until tender. Let stand, then unwrap and peel. You can also swap in pickled beets for a brighter bite.
Looking for more ingredient substitutions? You can swap the sour cream for crème fraîche. Use grated cucumbers in place of the carrots for a sweet, slightly herbal flavor. For a smokier sandwich, use cold-smoked salmon instead of lox.
Make ahead
The beet cream cheese can be stored in an airtight container in the refrigerator for up to three days.
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