Roasted Beet Salad With Horseradish Crème Fraîche

Ingredients

• 16 to 20 organic baby beets, trimmed and scrubbed
• 1 16-ounce horseradish root, scrubbed and trimmed
• ½ cup walnut oil
• ½ cup Champagne vinegar
• 28-ounce containers crème fraîche
• Salt and pepper
• 4 cups organic baby spinach, trimmed and rinsed
• 4 walnut halves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    771 calories; 70 grams fat; 25 grams saturated fat; 16 grams monounsaturated fat; 21 grams polyunsaturated fat; 32 grams carbohydrates; 8 grams dietary fiber; 23 grams sugars; 8 grams protein; 103 milligrams cholesterol; 781 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
2. Peel the horseradish and cut into 1/2-inch cubes. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
3. Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
4. On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.

1 hour 15 minutes