Salt-Crusted Beets with Horseradish Crème Fraîche
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon chopped fresh chives
- 1 tablespoon prepared horseradish
- 2 tablespoons chopped fresh thyme
- 1 tablespoon finely grated orange peel
- Carbohydrate 11 g(4%)
- Cholesterol 29 mg(10%)
- Fat 12 g(18%)
- Fiber 3 g(13%)
- Protein 3 g(5%)
- Saturated Fat 7 g(33%)
- Sodium 347 mg(14%)
- Calories 153
PreparationFor 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.
PreparationFor 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.
