Salt-Crusted Beets With Horseradish Crème Fraîche

Name: Salt-Crusted Beets With Horseradish Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Horseradish Creme Fraiche and salad; 1 cup creme fraiche (8 ounces); 1 tablespoon prepared horseradish; 1 tablespoon chopped fresh chives; 2 teaspoons Sherry wine vinegar; For the salad; 3 large beets, roasted in a salt-crust, peeled and sliced 1/4- inch slices; 6 dried Non- Sorbate pitted prunes, chopped; 1 large garlic clove, finely grated; 1/2 cup toasted walnut pieces; Orange segments and 2 tablespoons juice; Kosher salt and black pepper, freshly ground, to taste; Pomegranate seeds for garnish; For the beets; 2 cups coarse kosher salt; 5 tablespoons prepared horseradish; 2 tablespoons chopped fresh thyme; 1 tablespoon finely grated orange peel; 3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed

Servings: persons

For Horseradish Creme Fraiche and salad
1 cup creme fraiche (8 ounces)
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
2 teaspoons Sherry wine vinegar
For the salad
3 large beets, roasted in a salt-crust, peeled and sliced 1/4- inch slices
6 dried Non- Sorbate pitted prunes, chopped
1 large garlic clove, finely grated
1/2 cup toasted walnut pieces
Orange segments and 2 tablespoons juice
Kosher salt and black pepper, freshly ground, to taste
Pomegranate seeds for garnish
For the beets
2 cups coarse kosher salt
5 tablespoons prepared horseradish
2 tablespoons chopped fresh thyme
1 tablespoon finely grated orange peel
3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed

1
To make Horseradish Creme Fraiche: Whisk creme fraiche, horseradish, chopped chives, and Sherry wine vinegar in a small bowl to blend. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill.
2
To roast the beets: Preheat oven to 375u00b0F. Mix coarse salt, horseradish, thyme, and orange zest in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart.
3
Top each salt mound with 1 beet, and then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
4
Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices and then in matchsticks.
5
In a salad bowl toss all ingredients for the salad except Pomegranate seeds. Just before serving, arrange the salad on platter, drizzle with some of horseradish creme fraiche, sprinkle with pomegranate seeds. Serve more horseradish creme fraiche on the side.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 19 ingredients. The key ingredients include: For Horseradish Creme Fraiche and salad, 1 cup creme fraiche (8 ounces), 1 tablespoon prepared horseradish, 1 tablespoon chopped fresh chives, and more.

Yes, Salt-Crusted Beets With Horseradish Crème Fraîche 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!