Deconstructed Beet Salad

• 1 cup creme fraiche
• 1/3 cup horseradish
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon white balsamic vinegar
• 1 pound baby beets
• 1/2 cup goat cheese crumbled
• 1/4 pound watercress
• 2 tablespoons Marcona almonds

1. Place creme fraiche, horseradish, dijon, salt and white balsamic in blender. Blend on setting 4 (puree) 1 minute. Store in refrigerator until ready to use. Can be made 3 days ahead.
2. Preheat oven to 400 degrees. Wash beets and wrap in foil. Bake 30-40 minutes until tender. Remove from oven and cool. Peel beets and cut into quarters.
3. To assemble, divide beets between 4 plates. Top with goat cheese, almonds and watercress. Drizzle each plate with 2 tablespoons Creamy Horseradish Dressing. Serve immediately with additional dressing.

creme fraiche, horseradish, mustard, salt, white balsamic vinegar, baby beets, goat cheese, watercress, marcona almonds

Taken from www.yummly.com/recipe/Deconstructed-Beet-Salad-2157803 (may not work)