Roasted Beets with Horseradish Crème Fraîche

Ingredients

• 2 1/2 pounds beets, root ends trimmed
• 1 tablespoon salted butter
• 1/2 cup chopped roasted mixed nuts
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1 teaspoon fresh fresh thyme leaves
• 1 cup apple juice
• 2 tablespoons olive oil
• 2 teaspoons Champagne vinegar
• 1/2 cup thinly sliced unpeeled crisp apple (such as Honeycrisp)
• 1/2 cup crème fraîche
• 2 tablespoons prepared horseradish

Description

1. Preheat oven to 300°F. Line bottom of a large Dutch oven with parchment paper; add beets. Tightly cover pot with aluminum foil, and top with lid. Roast in preheated oven until beets are easily pierced with a paring knife, 1 hour and 30 minutes to 2 hours. Uncover pot, and let cool about 15 minutes. Peel beets; discard skins. Cut beets into small wedges; set aside.

2. While beets roast, melt butter in a skillet over medium. Add nuts, sugar, and 1/4 teaspoon salt; cook, stirring constantly, 2 minutes. Add thyme; cook, stirring constantly, until nuts are lightly browned, about 1 minute. Transfer to a plate; let cool 10 minutes. Crumble mixture with your hands; set aside.

3. Clean and dry skillet. Add apple juice; bring to a boil over medium-high. Cook, undisturbed, until reduced to about 3 tablespoons, 12 to 14 minutes. Pour into a large bowl; let cool 5 minutes. Whisk in oil, vinegar, and remaining 1/4 teaspoon salt. Add beet wedges and apple slices; toss to coat. Season with additional salt to taste.

Make ahead

Store the cooked beets and crème fraîche mixture in separate airtight containers in the refrigerator for up to four days. Let both come to room temperature before serving.