Roasted beet, caraway, and crème fraîche salad with arugula from Dinner in French: My Recipes by Way of France (page 69) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute walnuts for arugula.

  • molly17659 on April 15, 2025

    I loved this. I made it for Thanksgiving and it was a hit. The creme fraiche was delicious and the star of the dish. Simple, elegant and deceptively tasty!

  • jenburkholder on January 01, 2024

    This was good, and actually held up for a couple days. We thought the creme fraiche could have used more garlic for a bit more punch, or a bit more tang.

  • Lepa on March 18, 2020

    This salad is absolutely delicious! My husband and I like beets but they aren't our favorite. This flavor combination, however, was extraordinary. We had it with fresh rye bread, which was a perfect accompaniment.

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