Salt-Crusted Beets with Horseradish Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a great new way to roast beets: in a salt crust. The horseradish, thyme, and orange in the crust infuse the beets with bright flavor as they're cooking. Leftover beets make a great addition to salads. Lightly coat torn butter lettuce with a Sherry wine vinaigrette, top with the sliced beets and some sliced red onion, and drizzle with a bit of the horseradish crème fraîche. Ingredients:
1 cup crème fraîche (8 ounces) |
1 tablespoon prepared horseradish |
1 tablespoon chopped fresh chives |
2 teaspoons sherry wine vinegar |
2 cups coarse kosher salt |
5 tablespoons prepared horseradish |
2 tablespoons chopped fresh thyme |
1 tablespoon finely grated orange peel |
3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed |
Directions:
1. 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.
2. 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.
3. 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.
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