Step 1Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about an hour.
Step 2In 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.
Step 3Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
Step 4Pour 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.