Roasted Beet Salad With Horseradish Creme Fraiche

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place beets in a roasting pan and add enough water to come halfway up the sides of the beets.

3. 3

   Cover with foil and bake until tender, about 45 minutes.

4. 4

   Using a slotted spoon, put beets in a bowl of ice water to cool.

5. 5

   Rub with paper towels to remove skins, slice in half and place in a bowl.

6. 6

   Set aside.

7. 7

   Peel the horseradish and cut into 1/2-inch cubes.

8. 8

   Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar.

9. 9

   Pulse until horseradish is medium fine, not pureed.

10. 10

    Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid.

11. 11

    Add creme fraiche to liquid and mix.

12. 12

    Season to taste.

13. 13

    Place spinach in a bowl.

14. 14

    Add 2 tablespoons each walnut oil and vinegar and season to taste.

15. 15

    Toss to coat.

16. 16

    Repeat the process with beets.

17. 17

    On each of 4 plates circle the edges with beets and fill in with spinach.

18. 18

    Make another circle of beets on top of the spinach and add more spinach.

19. 19

    Put 2 beet halves on top with a walnut half.

20. 20

    Drizzle the creme fraiche around each salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.