Roasted Root Vegetables With Spicy Pepitas And Horseradish Creme Fraiche Food

ROASTED BEETS WITH HORSERADISH CRèME FRAîCHE

Steps:

• Preheat the oven to 400°F.
• Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
• Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
• While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
• Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
• Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

HORSERADISH CRèME FRAîCHE SAUCE

Steps:

• In a small bowl, whisk together all ingredients. Serve alongside steak.

ROASTED VEGETABLES WITH HORSERADISH DRESSING

Steps:

• Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
• Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
• Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
• Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
• Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
• Good with beef, lamb or oven roasted salmon.
• HORSERADISH CREAM:.
• Combine garlic, horseradish and mustard.
• Gradually whisk in oil and vinegar.
• Season to taste.