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Salads, Vegetarian

Chioggia beet salad with horseradish creme fraiche

Chioggia beet salad with horseradish creme fraiche
Mel Melcon / Los Angeles Times

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific Ocean, chef Christian Shaffer stands at the stove making ... Read more

Total time: 1 hour, 15 minutes, plus 1 hour standing time | Serves 8
  • 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

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.

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

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