You may also like
Categories:
beets kosher salt freshly ground black pepper Creme Fraiche lemon freshly squeezed lemon juice fresh chives Dijon mustard champagne vinegar shallots extra-virgin olive oil fennel capers walnuts trout
Viewed: 29 - Published at: 4 years agoIngredients
- 2 pounds (about 5 to 6) medium beets (red, yellow, or orange), tops removed and washed well
- Kosher salt
- Freshly ground black pepper
- 1/2 cup creme fraiche
- Finely grated zest of 1 medium lemon
- 4 tablespoons freshly squeezed lemon juice (from about 2 lemons), plus more as needed
- 1/4 cup minced fresh chives
- 1/4 teaspoon Dijon mustard
- 1 tablespoon champagne vinegar
- 1 tablespoon minced shallots
- 1/4 cup extra-virgin olive oil, plus more for drizzling the beets
- 1 1/2 cups thinly sliced fennel (from about a 12-ounce bulb)
- 2 tablespoons capers
- 1/2 cup walnuts, toasted and coarsely chopped
- 4 ounces flaked smoked trout (about 1 cup; optional)
Method
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).
- Drizzle the beets with olive oil and sprinkle with salt and pepper.
- Cover the dish tightly with aluminum foil.
- Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
- Meanwhile, make the creme fraiche dressing and the vinaigrette.
- Place the creme fraiche, lemon zest, 1 tablespoon of the lemon juice, and half of the chives in a small, nonreactive bowl and stir to combine.
- Taste and season with salt, pepper, and more lemon juice as needed; set aside.
- For the vinaigrette, whisk together the mustard, remaining 3 tablespoons lemon juice, vinegar, shallots, and a pinch each of salt and pepper in a small, nonreactive bowl.
- Let sit for 15 minutes, then whisk in the measured olive oil in a slow and steady stream; set aside.
- When the beets are ready, carefully remove the foil and let them sit until cool enough to handle.
- Peel and cut the beets into bite-sized wedges about 1/3 inch wide.
- Immediately place them in a large bowl and add the fennel, capers, and remaining chives.
- Add the reserved vinaigrette and toss to combine.
- Taste and season with salt and pepper as needed.
- Just before serving, top with the walnuts and smoked trout, if using.
- Drizzle with the creme fraiche dressing.
