Roasted Beets With Horseradish Cream

A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 3 1⁄2 lbs beets
• 2⁄3 cup creme fraiche or 2⁄3 cup sour cream
• 2 -3  tablespoons  fresh horseradish, peeled and finely grated
• 1⁄2 teaspoon lemon zest, finely grated
• 1  tablespoon unsalted butter
• 1  tablespoon fresh chives, minced
• 2 -3  cups arugula (rocket)

Directions

1. Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
2. crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
3. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
4. Peel and halve the beets and cut them into 1/4-inch slices.
5. In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
6. In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
7. Portion out the arugula on six plates and place the beets atop the greens.
8. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.