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Swedish Bagel with Cream Cheese, Dill, and Beets from The Ultimate Vegan Breakfast Book by Nadine Horn and Jörg Mayer square

Swedish Bagel with Cream Cheese, Dill, and Beets

Nadine Horn and Jörg Mayer
At first glance, Nordic cuisine doesn’t seem particularly vegan-friendly. But luckily it’s easy to creatively reimagine many classic Nordic recipes, like this bagel topped with sweet sliced beets and homemade cashew cream cheese. Bye-bye lox and schmear!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast
Cuisine Swedish
Servings 4 servings
Calories 295 kcal


  • 1 large beet (5 ounces/150 g)
  • 4 bagels any variety
  • 6 tablespoons Cashew Cream Cheese (recipe follows)
  • 1 tablespoon minced fresh chives
  • 2 tablespoons fresh dill


  • Wash the beet, place in a pot, and cover with water. Cover the pot with a lid and bring to a boil. Simmer for 40 to 45 minutes, until the beet is fork-tender.
  • Drain the beet and let cool to room temperature.
  • Peel the beet and cut into 1/4-inch-thick (5 mm) round slices.
  • Slice each bagel in half and toast in a toaster or dry nonstick skillet, cut sides down, for 2 minutes.
  • Spread one side of a bagel with 1 1/2 tablespoons of the cream cheese. Arrange one quarter of the beet slices on the cream cheese and garnish with the chives and dill. Top with the remaining bagel half. Repeat with the remaining bagels and fillings. Serve.


TIP: If you can find cooked beets in your supermarket, those are fine to use. Pickled red beets taste great here, too.
Recipe from The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com


Calories: 295kcal