6 medium beets
salt and pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon red wine vinegar (optional)
1 (8 oz) tub creme fraiche
2 tablespoons chopped fresh parsley, tarragon, or chervil
Peel beets and cut into bite-sized pieces. Toss with olive oil, salt and pepper. Roast in a covered baking dish at 375F until tender, approximately 1 hour.
Combine dressing ingredients. Toss with roasted beats. Allow to marinate while cooling to room temperature, stirring occassionally.
To serve, stir
together creme fraiche and chopped herbs. Spread in a "puddle" on a
plate or small platter. Arrange drained beets over cream. (Serves 4 to