Roasted Beets with Horseradish Cream

1. 1

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

2. 2

   Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350F.

3. 3

   oven for 1 to 1 1/2 hours, or until they are tender.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter.

8. 8

   In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens.

9. 9

   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.