The Rivington

SAVORY

Aug 24

Chef Chad Conley of Rose Foods | Providence, RI

Beet Cream Cheese:
Yield: 1 quart
180 grams beet purée
80 grams horseradish, strained and dried
900 grams whipped cream cheese

To Assemble and Serve:
Your favorite bagel, halved
Smoked sable, thinly sliced
Sliced cucumbers
Capers

For the Beet Cream Cheese:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Smear 1 ounce Beet Cream Cheese on the bagel. Top with sliced cucumbers and smoked sable. Garnish with capers.

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