This is a really light dish that can be served on its own or as a side with both meat or fish. It's perfect for your holiday table too. The magic is all in the crème fraîche dressing!


Subscribe to Sweet Paul


 

Serves 4

You will need:


12 beets, I love using different colors!


2 tablespoons good olive oil


1 tub Vermont Creamery Crème Fraîche


1 teaspoon dijon mustard


1 tablespoon fresh chopped dill (you can also use parsley if you don't like dill)


salt and pepper to taste


extra dill for serving

  1. Preheat oven to 350F.
  2. Peel the beets and place them on a baking sheet.
  3. Drizzle with olive oil and cover with foil.
  4. Bake for 30 minutes then allow to cool. Next, cut the beets into half or quarters and place in a bowl.
  5. In another bowl mix crème fraîche, mustard, and dill with a fork. Add salt and pepper to taste.
  6. Serve the beets with dollops of the dressing and some extra dill on top.

TIP:

Serve with roasted chicken thighs or poached salmon to make this side into a meal!


Photography by

Made it? Tell us about it–