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Categories:
different-colored beets extra-virgin olive oil shallot balsamic vinegar red wine vinegar lemon juice Creme Fraiche horseradish heavy cream kosher salt
Viewed: 57 - Published at: 6 years agoIngredients
- 4 bunches different-colored beets
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon diced shallot, plus 1/4 cup sliced shallots
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 1/2 teaspoons lemon juice
- 1/2 cup creme fraiche
- 1 tablespoon prepared horseradish
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
Method
- Preheat the oven to 400F.
- Cut off the beet greens, leaving 1/2 inch of the stems still attached.
- (You can save the leaves for sauteing laterthey are delicious!)
- Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
- Place the beets in a roasting pan with a splash of water in the bottom.
- Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced.
- (The roasting time will depend on the size and type of beet.)
- When the beets are done, carefully remove the foil.
- Let cool, and peel the beets by slipping off the skins with your fingers.
- Cut them into 1/2-inch-thick wedges.
- While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
- Whisk in the 1/2 cup olive oil.
- Taste for balance and seasoning.
- Whisk the creme fraiche and horseradish together in a small bowl.
- Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, 18 teaspoon salt, and a pinch of pepper.
- Toss the beets and sliced shallots with the vinaigrette.
- (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.)
- Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well.
- Taste for balance and seasoning.
