Roasted Beets With Horseradish Cream - cooking recipe

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)

Preparation

Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350\u00b0F oven for 1 to 1 1/2 hours, or until they are tender.
Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
Peel and halve the beets and cut them into 1/4-inch slices.
In a small bowl stir together the creme fraiche, the horseradish to taste, the zest, and salt and pepper to taste.
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.
Portion out the arugula on six plates and place the beets atop the greens.
Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.