Beets with horseradish crème fraîche
By Christian Shaffer for the Los Angeles Times – submitted by Lori, Yorkville CSA
Ingredients
- 6 large beets
- 2 TBS seasoned rice vinegar or balsamic
- ¼ cup good-quality olive oil
- ½ tsp toasted ground coriander seeds
- 1 shallot minced
- 1 cup crème fraiche Recipe here
- 2 TBS prepared horseradish
- 2 TBS plus ½ tsp kosher salt divided
- ¼ tsp black pepper
- 2 TBS fresh chervil or parsley whole leaves or rough chopped (summer savory is a good substitute)
Instructions
- Click here for instructions (L.A. Times)
Notes
Note: Crème fraiche is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.