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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 204
Total Fat: 23.3g
Cholesterol: 61.1mg
Sodium: 97.5mg
Potassium: 91.1mg
Carbohydrates: 3.7g
Fiber: 1.2g
Sugar: 2.5g
Protein: <1g