Roasted Beets with Horseradish Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 crème fraîche |
1 tablespoon prepared horseradish |
1/4 cup heavy cream |
kosher salt and freshly ground black pepper |
Directions:
1. Preheat the oven to 400°F.
2. Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later—they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
3. 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.
4. 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.
5. Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
6. 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.
7. Per serving: 0.0 calories, 0.0 calories from fat, 0.0g total fat, 0.0g saturated fat, 0.0mg cholesterol, 0.0mg sodium, 0.0g total carbs, 0.0g dietary fiber, 0.0g sugars, 0.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Sunday Suppers at Lucques by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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