Recipe: Chioggia beet salad with horseradish creme fraiche


Total time: 1 hour, 15 minutes, plus 1 hour standing time

Servings: 8

Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.

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

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

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.

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

4. Pour 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.

Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium.

Copyright © 2014, Los Angeles Times
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