Beets With Almonds And Horseradish Crème Fraîche

• 1 bunch beets, leafy greens removed, but leave 1 or 2 inches of the stems, scrubbed and rinsed
• 1/2 cup water
• 1/2 cup vinaigrette
• 3 tablespoons raw almonds, roughly chopped
• 1/2 cup creme fraiche
• 1 1/2 tablespoons prepared horseradish or 1 tablespoon freshly grated horseradish
• 2 teaspoons teaspoons sherry vinegar
• Coarse salt
• 2 tablespoons high-quality, extra-virgin olive oil

1. Preheat the oven to 425u0b0F.
2. Place the beets and the water in a baking dish or on a rimmed sheet pan. Roast the beets, turning occasionally, until they're cooked through, about 45 minutes depending on their size. To test for doneness, insert a paring knife into the largest beet-it should be able to go through with barely any resistance.
3. Let the beets rest until they're cool enough to handle. Trim off and discard the stem ends of the beets and carefully peel the beets. Cut the beets into bite-size wedgesrnand place them into a bowl. Add the vinaigrette and the almonds to thernbowl and stir to combine. At this point the beets can be stored for up to a week;rnthey only get better as they marinate in the dressing.
4. In a small bowl, whisk together the creme fraiche, horseradish, and vinegar and season the mixture with salt.
5. To serve, dollop the creme fraiche mixture onto the beets and drizzle with the olive oil.

beets, water, vinaigrette, almonds, crueme fraueeche, horseradish, sherry vinegar, salt, olive oil

Taken from food52.com/recipes/27913-beets-with-almonds-and-horseradish-creme-fraiche (may not work)