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Beets with horseradish crème fraîche
By
Christian Shaffer for the Los Angeles Times
– submitted by Lori, Yorkville CSA
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Print Recipe
Prep Time
15
minutes
mins
Let Stand
1
hour
hr
Total Time
2
hours
hrs
15
minutes
mins
Course
Side Dish
Cuisine
American
Servings
8
Ingredients
1x
2x
3x
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.
Keyword
budget-friendly
,
entertaining
,
gluten free
,
side dish
,
thanksgiving
,
vegetarian