Beets and horseradish are a match made in heaven. This dish is earthy, sweet, a bit spicy, and most of all, delicious. Roasting your own beets makes all the difference, so if you have the time, don’t skip that step! Adapted from Serious Eats.

Ingredients

• 2 lbs beets, unpeeled, greens removed, scrubbed clean
• 4 T extra-virgin olive oil
• 4 oz crème fraîche
• 2 T prepared horseradish
• 1 T fresh lemon juice
• 1 T (about 5g) minced fresh chives
• 1 small shallot, minced
• 1 t honey
• 4 oz pistachios, toasted and roughly chopped
• salt and pepper

Instructions

1. Preheat oven to 375F.
2. Fold a 12″ x 24″ sheet of aluminum foil in half to form a square. Crimp together foil on 2 sides of the square to form a pouch with an opening on one side.
3. In a medium bowl, toss beets, 1 T olive oil, and salt and pepper to taste.
4. Add beets to pouch and crimp remaining side to seal. (Note: if using beets of multiple colors, roast in separate pouches.)
5. Transfer beets to a rimmed baking sheet and place in oven.
6. Roast until beets are completely tender, about 1.5 hours. They are done when a toothpick or fork meets no resistance.
7. Remove beets from oven. When they are cool enough to handle, peel by gently rubbing their skin under cold running water.
8. Cut beets into 1.5″ chunks.
9. In a small bowl, stir together crème fraîche and horseradish. Season to taste with salt and pepper. Refrigerate until ready to use.
10. In another small bowl, combine lemon juice, chives, shallot, and honey. Slowly drizzle in 3 T olive oil while stirring vigorously with a fork. Season dressing to taste with salt and pepper.
11. In a large bowl, toss beets with dressing. Spoon the crème fraîche mixture onto the bottom of a serving plate. Place beets on top, sprinkle with pistachios, and serve.