Ingredients
Step 1
Preheat the oven to 400°F.
Step 2
Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later—they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
Step 3
Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
Step 4
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. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
Step 5
鲜奶油、辣根我一起搅拌n a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
Step 6
Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.
Nutrition Per Serving
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Reviews (9)
Back to TopI had to make some changes to this and the fish because (a) I was making it for a Passover-observant crowd, (b) there was no halibut in my market, and (c) have a bad habit of always changing something, but the basic flavor combinations are completely brilliant and everyone loved the meal. Variations: made the creme fraiche with fresh horseradish and added a bit of lemon zest; skipped the vinegar and instead use more lemon juice in the vinaigrette; peeled and sliced the raw beets before roasting with a bit of olive oil, which really concentrated the flavor. And then, since there were lovely asparagus and mushrooms in the market, I roasted some of them, too, and served them with a bit of the same vinaigrette and horseradish creme fraiche. I thought I had made enough for lots of leftovers, but my guests -- normally not big eaters -- ate almost everything. I will be making variations on this recipe frequently. Completely wonderful.
loriefox
New York, NY
4/20/2014
We did not make the horseradish creme fraiche, but the beets and the vinaigrette were delicious. I look forward to trying the recipe with the horseradish creme fraiche.
LaniN
San Francisco, Ca
1/2/2013
This recipe was written in the "Sunday Suppers at Lucques" cookbook to accompany a delicious-sounding sauteed halibut recipe, although the beet recipe would probably also be great on its own. In the entire recipe, the horseradish cream sauce gets drizzled over the halibut at the end. The halibut part of the recipe is here: //m.fonts4kids.com/recipes/food/views/Sauteed-Halibut-with-Arugula-Roasted-Beets-and-Horseradish-Creme-Fraiche-358351
Anonymous
Del Mar, CA
5/15/2012
Did anyone else pick up on the fact that the directions do not clearly state what to do with the creme fraiche/horseradish mix?? I am only assuming to drizzle over the beets after the vinegar dressing....
olsen1
WI
8/1/2011
Very delicious and refreshing! substituted sour cream for creme fraiche as grocery store did not have in stock, came out very good nonetheless. Do plan on making it again using creme fraiche next time to compare flavors.
NataliaDC
Washington D.C
7/27/2011
It took so much longer to roast the beets than stated. And I had very small beets!
dnals
California
2/10/2011
So delicious - so simple. Made a couple small changes to suit personal taste. Omitted the sliced shallots (but kept the diced!) and only used about 3/4 of the olive oil called for in the vinaigrette and added a splash more of the balsamic. Turned out beautiful!
jcananda
Brooklyn
1/29/2011
Made as written, except used scallions instead of shallots. Fabulous!
drkitty
Toronto, ON
11/2/2010
Simple and delicious.
smulroy1
Long Island, New York
7/18/2010
