Salt-Crusted Beets with Horseradish Crème Fraîche
A sophisticated dish of oven-roasted beets encased in an aromatic salt crust flavored with horseradish, thyme, and orange zest, served with a tangy horseradish crème fraîche sauce.
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
- •trimmed
- •scrubbed
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 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.
105 min
