Roasted Beet Salad with Lemon Creme Fraiche Recipe

Name: Roasted Beet Salad with Lemon Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion, sliced crosswise 1/2-inch thick and separated into rings; 1 1/2 cups balsamic vinegar; 1 tablespoon yellow mustard seeds; 1 tablespoon acacia honey; 5 bay leaves; 2 pounds baby beets (without tops); 2 tablespoons extra-virgin olive oil; 1/4 cup water; Salt and freshly ground pepper; 1 cup dry red wine, such as Syrah; 1 tablespoon sugar; 1/2 cup creme fraiche; 1 tablespoon fresh lemon juice; 1/2 teaspoon finely grated lemon zest; 1 bunch watercress, thick stems discarded

Servings: persons

1 large red onion, sliced crosswise 1/2-inch thick and separated into rings
1 1/2 cups balsamic vinegar
1 tablespoon yellow mustard seeds
1 tablespoon acacia honey
5 bay leaves
2 pounds baby beets (without tops)
2 tablespoons extra-virgin olive oil
1/4 cup water
Salt and freshly ground pepper
1 cup dry red wine, such as Syrah
1 tablespoon sugar
1/2 cup creme fraiche
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 bunch watercress, thick stems discarded

1
Place the onion rings in a large heatproof jar or bowl.
2
In a medium saucepan, combine the balsamic vinegar with the mustard seeds, honey and bay leaves.
3
Bring to a boil, reduce the heat to low and simmer for 15 minutes.
4
Pour the hot liquid over the onion rings, pressing to submerge them.
5
Cover and refrigerate overnight.
6
Preheat the oven to 375.
7
In a medium roasting pan, toss the beets with the olive oil and water.
8
Cover tightly with foil and braise until tender, about 45 minutes.
9
Let the beets cool in their braising liquid.
10
Peel the beets, return them to the liquid and season with salt and pepper.
11
Meanwhile, in a small saucepan, boil the red wine with the sugar over high heat until reduced to a syrup, about 10 minutes.
12
Let the wine syrup cool.
13
In a bowl, whisk the creme fraiche with the lemon juice and zest and season with salt.
14
Spread the creme fraiche on a platter.
15
Mound the beets on the creme fraiche and drizzle with their cooking liquid.
16
Garnish with the pickled onion rings and watercress; drizzle with the wine reduction and serve.

122

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large red onion, sliced crosswise 1/2-inch thick and separated into rings, 1 1/2 cups balsamic vinegar, 1 tablespoon yellow mustard seeds, 1 tablespoon acacia honey, and more.

Yes, Roasted Beet Salad with Lemon Creme Fraiche falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Beet Salad with Lemon Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions