Directions:
- For horseradish crème fraîche: Whisk crème fraîche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For beets: Preheat oven to 375°F. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
- Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices. Arrange beet slices on platter. Serve with horseradish crème fraîche.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.27 Kcal (822 kJ) | ||
| Calories from fat | 140.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 24% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 6% | |
| Sodium | 28610.02mg | 1192% | |
| Potassium | 252.34mg | 5% | |
| Total Carbs | 11.27g | 4% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 3.75g | 8% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 0.8mg | 4% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.75 Kcal (313 kJ) | ||
| Calories from fat | 53.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 24% | |
|---|---|---|---|
| Cholesterol | 6.48mg | 6% | |
| Sodium | 10895.7mg | 1192% | |
| Potassium | 96.1mg | 5% | |
| Total Carbs | 4.29g | 4% | |
| Sugars | 2.63g | 28% | |
| Dietary Fiber | 1.04g | 11% | |
| Protein | 1.43g | 8% | |
| Vitamin C | 4.9mg | 21% | |
| Iron | 0.3mg | 4% | |
| Calcium | 26.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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