Chioggia beet salad with horseradish creme fraiche
Chioggia beet salad with horseradish creme fraiche
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 15 minutes, plus 1 hour standing time | Serves 8
Ingredients
6 large Chioggia beets, golden and red 2 tablespoons seasoned rice vinegar 1/4 cup good-quality olive oil 1/2 teaspoon toasted ground coriander seeds 1 shallot, minced 1 (8-ounce) carton creme fraiche 2 tablespoons prepared horseradish 2 tablespoons plus 1/2 teaspoon kosher salt, divided 1/4 teaspoon black pepper 2 tablespoons fresh chervil, whole leaves or rough chopped
Preparation

Step 1 Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about an hour.

Step 2 In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-half teaspoon salt and pepper and set aside.

Step 3Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

Step 4Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Description
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