Tama's Roasted Beet and Cucumber Appetizer

Ingredients For the Roasted Beet:

1 large beet, peeled

approximately 1 tablespoon chopped rosemary

spray olive oil

salt and freshly ground pepper

Ingredients For the Appetizer:

1 cooked beet

1 Japanese cucumber (with edible skin)

1/2 cup sour cream (regular or Tofutti) OR 1/2 cup soft goat cheese

1 slice lox, minced

approximately a dozen chive stems

1 teaspoon dill

1/8 teaspoon freshly ground pepper

1/2 teaspoon or more of salt, to taste

Directions For the Roasted Beet:

Preheat your oven to 350 degrees. Cut the peeled beet in quarters, then slice each half into 1/4" slices. Put on a baking tray (use a piece of foil between the tray and the beets for easier clean-up) and spray the beets all over with olive oil, sprinkle with rosemary, salt and pepper, then toss to coat. Roast in a 350 degree oven for an hour or until tender on the inside and slightly caramelized on the outside, turning once or twice during the roasting process.

Directions For the Appetizer:

Slice the cucumber into 1/4" slices. Cut off the top 2" of the chives and set aside. Slice the rest of the chives thinly. Mix the sour cream, lox, chives, dill, salt and pepper. Adjust seasonings--the mixture should be slightly on the salty side. Spoon a bit of the sour cream mixture on each cucumber slice and top with two slices of roasted beet. Slice the reserved chive tops lengthwise and use to decorate the appetizer.

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This recipe calls for sour cream, but substitute Tofutti for a dairy free preparation. These appetizers are delicious made with goat cheese--a natural pairing for Pinot Noir.