INGREDIENTS

INSTRUCTIONS

Cut the greens from the beets, leaving about 1 inch of the stems attached,
and reserve the greens. Scrub the beets, wrap them tightly in 2 foil
packages, and roast them on a baking sheet in the middle of a preheated
350F. 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. Wash well and drain the reserved
greens, in a large skillet cook them with salt and pepper to taste in 1
tablespoon of the butter over moderately high heat, stirring, for 3 to 4
minutes, or until they are wilted, and transfer them to a platter. In the
skillet cook the beets with salt and pepper to taste in the remaining 1
tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes,
or until they are hot, and spoon them over the greens. Top the beets with
the horseradish cream and sprinkle the cream with the chives and salt and
pepper to taste.
Serves 6.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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