Balsamic Beets with Creme Fraiche

6 medium beets

olive oil

salt and pepper

 

Dressing:

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 6)

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