Beet, Smoked Salmon, and Caper Cream Cheese

Ingredients

8 ounces (225 g) cream cheese, at room temperature

1small beet (red looks great, but any color will do), cooked until tender, peeled, and roughly chopped

2 ounces (55 g) hot-smoked salmon, skin and bones removed, in big flakes

2 tablespoons drained capers, roughly chopped

Kosher salt and freshly ground black pepper

Squeeze of lemon juice (optional)

Directions

In a stand mixer fitted with the paddle (or in a bowl with a wooden spoon), mix the cream cheese for about 30 seconds until smooth. Add the beet and beat until the beet (say that three times fast!) is smashed into the cream cheese ... get ready for some color! Add the flaked salmon and capers, season lightly with salt and pepper, and spin a few more times. Taste and adjust the seasoning, adding a few drops of lemon juice if you like. Keep in the refrigerator for up to 1 week.

Notes

Cook the beet any way that's convenient for you (steamed, boiled, roasted), but for the best flavor, salt the beet while cooking.

MAKES ABOUT 1½ CUPS (300 G)