Recipe - Roasted Beets With Horseradish Cream

3 One half pound Beets including the greens
2/3 cup Creme fraiche or sour cream
2 tablespoon Finely grated peeled fresh
horseradish or; up to 3
; drainedbottled horseradish
One half teaspoon Freshly grated lemon zest
2 tablespoon Unsalted butter
1 tablespoon Minced fresh chives

Cut the greens from the beets, leaving about 1 inch of the stems attached,
and reserve the greens. Scrub the beets, wrap them tightly in 2 foil
packages, and roast them on a baking sheet in the middle of a preheated
350F. oven for 1 to 1 One half hours, or until they are tender. Unwrap the beets
carefully, discarding any liquid that may have accumulated in the foil, and
let them cool until they can be handled. Peel and halve the beets and cut
them into 1/4inch slices.

In a small bowl stir together the creme fraiche, the horseradish to taste,
the zest, and salt and pepper to taste. Wash well and drain the reserved
greens, in a large skillet cook them with salt and pepper to taste in 1
tablespoon of the butter over moderately high heat, stirring, for 3 to 4
minutes, or until they are wilted, and transfer them to a platter. In the
skillet cook the beets with salt and pepper to taste in the remaining 1
tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes,
or until they are hot, and spoon them over the greens. Top the beets with
the horseradish cream and sprinkle the cream with the chives and salt and
pepper to taste.

Serves 6.

Gourmet November 1992

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