Sauteed Beet Greens and Roasted Beets with Horseradish Creme Fraiche

This recipe makes two side dishes and uses the entire beet.

6 beets with greens
1 onion, diced
1 Tab. olive oil
1 clove garlic, minced
2 Tab. Basalmic vingear
1/2 cup of sour cream
1/2 cup non-ultrapasturized heavy cream (or Mexican Table Cream)
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
2 teaspoons Sherry wine vinegar

Mix sour cream and heavy cream together, cover and let stand overnight (or at least 8 hours) on the counter. This makes creme fraiche.
Mix the creme fraiche with horseradish, chopped chives (or green onions), and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. Cover and chill while you prepare the beets.
Cut tops close to the top of the beets. Rinse both the greens and the beets, removing the bottom hair-like roots of the beets.
Place the beets in a glass or metal baking dish and roast in the oven at 375 F for about 40-45 minutes.
When the beets have been roasting for 20-25 minutes, begin chopping the greens into small pieces, discarding the tough pieces that were near the beets.
Heat the olive oil in a large pan, and cook the onions for about 5 minutes, or until they begin to caramalize. Add the garlic and the beet greens and saute, stirring frequently, until the greens begin to soften. Add the Basalmic vinegar and continue stirring until you cannot smell the vinegar any more (three or four minutes.) Plate the greens.
Plate the beets on a seperate plate, slicing them  into four to six slices each. Top with horseradish creme fraiche.
Source: horseradish creme fraiche Epicurious

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