A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.
Yield: serves 6-8
- 3 lb. beets (about 10 large)
- 3 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 cup crème fraîche
- Zest and juice of 1 orange
- Heat oven to 400°. Place beets in a 9” x 13” ovenproof dish; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes. Meanwhile, mix crème fraîche with orange zest and juice. Season with salt and pepper and set aside. To serve, transfer beets to a serving platter and drizzle with dressing.