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Chef CJ's Roasted Beets with Cream Cheese

Chef CJ's Roasted Beets with Cream Cheese recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 20 min
servings
total:
32 servings
TOP CHEF every Wed 10/9c on Bravo

What You Need

1
lb.  fresh beets
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
tsp.  salt, divided
3
Tbsp.  walnut oil
1/4
tsp.  lemon zest
1
Tbsp.  lemon juice
1/2
tsp.  olive oil
1/4
tsp.  sugar
1
 French bread baguette (16 oz.), cut into 32 slices and lightly toasted
1/2
cup  chopped toasted walnuts
1/2
cup  raspberries, cut in half
1/2
cup  blackberries, cut in half
1
cup  baby arugula

Make It

HEAT oven to 400ºF.

ROAST beets in oven 1 hour or until softened, but still firm. (A skewer should have little resistance when used to puncture roasted beets.) Cool the beets in ice water, then remove skins. Cut beets into 32 wedges. Set aside.

PLACE cream cheese in a food processor; sprinkle with 1/4 tsp. salt. Process until creamy, gradually adding the walnut oil.

MIX the lemon zest, juice, olive oil and sugar in a small bowl. Drizzle over the beets. Season with remaining 1/4 tsp. salt.

SMEAR a little of the walnut-flavored cream cheese onto each baguette slice. Top with walnuts, raspberries, blackberries and arugula.

Kraft Kitchens Tips

Substitute
Substitute any flavored oil, such as lemon, avocado or truffle, for the walnut oil.
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