Ingredients
- For the beet marinade
- 1 beetroot (grated)
- 2 tbsp vinegar
- 4 tbsp olive oil
- Pinch of salt
- Pinch of sugar
- 1 shallot (chopped)
- For the sandwiches
- 4 bagels
- 200 g cream cheese
- 200 g sliced gravlax
- 2 tbsp capers
- 20 g fresh dill
- 1 cucumber (thinly sliced)
Instructions
- For the beet marinade, mix all the ingredients in a small container and leave to sit for a minimum of 20 minutes, ideally overnight.
- Cut each bagel in half and spread a generous layer of cream cheese on each half. Top with capers, slices of gravlax, sliced cucumber and a tablespoon of the beet marinade.
Recipe: Marina Etchegoyen
