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Roasted Beets with Horseradish Crme Frache
- 4 bunches different-colored beets
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon diced shallot, plus 1/4 cup sliced shallots
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 1/2 teaspoons lemon juice
- 1/2 cup crme frache
- 1 tablespoon prepared horseradish
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
Directions:View on Epicurious
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