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1
Preheat the oven to 400F.
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2
Cut off the beet greens, leaving 1/2 inch of the stems still attached.
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3
(You can save the leaves for sauteing laterthey are delicious!)
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4
Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
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5
Place the beets in a roasting pan with a splash of water in the bottom.
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6
Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced.
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7
(The roasting time will depend on the size and type of beet.)
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8
When the beets are done, carefully remove the foil.
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9
Let cool, and peel the beets by slipping off the skins with your fingers.
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10
Cut them into 1/2-inch-thick wedges.
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11
While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
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12
Whisk in the 1/2 cup olive oil.
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13
Taste for balance and seasoning.
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14
Whisk the creme fraiche and horseradish together in a small bowl.
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15
Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, 18 teaspoon salt, and a pinch of pepper.
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16
Toss the beets and sliced shallots with the vinaigrette.
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17
(If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.)
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18
Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well.
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19
Taste for balance and seasoning.
