Salt-Crusted Beets With Horseradish Crème Fraîche

• For Horseradish Creme Fraiche and salad
• 1 cup creme fraiche (8 ounces)
• 1 tablespoon prepared horseradish
• 1 tablespoon chopped fresh chives
• 2 teaspoons Sherry wine vinegar
• For the salad
• 3 large beets, roasted in a salt-crust, peeled and sliced 1/4- inch slices
• 6 dried Non- Sorbate pitted prunes, chopped
• 1 large garlic clove, finely grated
• 1/2 cup toasted walnut pieces
• Orange segments and 2 tablespoons juice
• Kosher salt and black pepper, freshly ground, to taste
• Pomegranate seeds for garnish
• For the beets
• 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. To make Horseradish Creme Fraiche: Whisk creme fraiche, horseradish, chopped chives, and Sherry wine vinegar in a small bowl to blend. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill.
2. To roast the beets: Preheat oven to 375u0b0F. Mix coarse salt, horseradish, thyme, and orange zest in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart.
3. Top each salt mound with 1 beet, and then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
4. 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 and then in matchsticks.
5. In a salad bowl toss all ingredients for the salad except Pomegranate seeds. Just before serving, arrange the salad on platter, drizzle with some of horseradish creme fraiche, sprinkle with pomegranate seeds. Serve more horseradish creme fraiche on the side.

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Taken from food52.com/recipes/14629-salt-crusted-beets-with-horseradish-creme-fraiche (may not work)