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Salt-Crusted Beets with Horseradish Crème Fraîche

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Salt-Crusted Beets with Horseradish Crème Fraîche

Salt-Crusted Beets with Horseradish Crème Fraîche

amanda

Equipment

  • - Mandoline Slicer

  • - Digital Kitchen Scale

  • - Silicone Baking Mat

  • - Digital Food Processor

  • - High-Quality Chef's Knife

  • - Precision Cutting Board

  • - Food Storage Containers (Airtight)

  • - Blender

  • - Instant Read Thermometer

  • - Mixing Bowls (Several)

Ingredients

  • 1 cup crème fraîche (8 ounces)

  • 1 tablespoon prepared horseradish

  • 1 tablespoon chopped fresh chives

  • 2 teaspoons Sherry wine vinegar

  • 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

Instructions

1

Instruction 1

Whisk crème fraîche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2

Instruction 2

Preheat oven to 375°F. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
3

Instruction 3

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. Arrange beet slices on platter. Serve with horseradish crème fraîche.
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