Salt-Crusted Beets With Horseradish Crème Fraîche

• 1 cup creme fraiche (8 ounces)
• 1 tablespoon prepared horseradish
• 1 tablespoon chopped fresh chives
• 2 teaspoons Sherry wine vinegar
• 2 cups coarse kosher salt
• 5 tablespoons prepared horseradish
• 2 tablespoons chopped fresh thyme
• 1 tablespoon finely grated orange peel
• 3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed

1. Whisk creme fraiche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD:
2. Preheat oven to 375u0b0F. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
3. Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices. Arrange beet slices on platter. Serve with horseradish creme fraiche.

crueme fraueeche, horseradish, fresh chives, sherry wine vinegar, coarse kosher salt, horseradish, thyme, beets

Taken from www.epicurious.com/recipes/food/views/salt-crusted-beets-with-horseradish-creme-fraiche-241354 (may not work)