Salt Crusted Beets with Horseradish Crème Fraîche
Ingredients
- For Horseradish Crème Fraîche and salad
- • 1 cup crème fraîche (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
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