Roasted Beets with Horseradish Creme Fraiche
Ingredients
Beets
2 bunches of small beets (or roughly 6 beets)
3 tbsp olive oil
2 tbsp sherry vinegar (or vinegar of choice)
Zest from 1 lemon—half in pan and half for garnish
Optional: 1/2 - 1 serrano chili, sliced
Large pinch of salt
Creme fraiche:
2/3 cup creme fraiche
1.5 tbsp jarred/prepared horseradish or grated fresh horseradish (adjust quantity to your liking)
Method
Heat oven to 350º
Scrub and clean any dirt off your beets
Add beets to an oven-safe pan and cover with olive oil, vinegar, half of the lemon zest, chili if using, and salt
Cover beets with foil and roast for 45 minutes
After 45 minutes, remove the tin foil and check to see if the beets are fork tender. If so, return the beets to the oven for another ~5 minutes so that the skin caramelizes a little
Let beets cool for a couple of minutes and then slice in half through the root
Combine creme fraiche and horseradish and stir until fully combined
As always I’d recommend starting with a smaller amount and tasting as you go. Horseradish can be an intense flavor and it depends on what type of horseradish you’re using, so make sure to adjust to your taste preferences
Spread creme fraiche onto a plate or bowl and top with the beets. Use a spoon to get all the juices and the bottom of the beet pan and spoon those over the top
Top with lemon zest
