Roasted Beets With Horseradish Cream

1. 1

   Cut the greens from the beets, leaving about 1 inch of the stems attached. S.

2. 2

   crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350u00b0F oven for 1 to 1 1/2 hours, or until they are tender.

3. 3

   Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.

4. 4

   Peel and halve the beets and cut them into 1/4-inch slices.

5. 5

   In a small bowl stir together the creme fraiche, the horseradish to taste, the zest, and salt and pepper to taste.

6. 6

   In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.

7. 7

   Portion out the arugula on six plates and place the beets atop the greens.

8. 8

   Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.