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Salt-Crusted Beets with Horseradish Crème Fraîche

Name: Salt-Crusted Beets with 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
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.

Recipes sourced from Epicurious.com.

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