Roasted beets with horseradish crème fraîche from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 367) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

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

  • pattyatbryce on October 06, 2020

    Really good and easy recipe. I cut the beets smaller and peeled and they roasted nicely in 40 min with some cut potatoes. Didn't mix beets with the vinaigrette. Rather, I served the vinaigrette and the horseradish creme fraiche on the side to put on the beets, potatoes, side tomato salad, or even the roasted meat. Really solid dinner.

  • Kduncan on November 23, 2018

    Good recipe, took a bit longer then 40 minutes to cook the beets. Somehow forgot the creme fraiche at the store, and subbed in ricotta, and the flavor was still very good.

  • mirage on June 26, 2010

    Yum.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.