Roasted Beet Salad With Horseradish Creme Fraiche

• 16 to 20 organic baby beets, trimmed and scrubbed
• 1 16-ounce horseradish root, scrubbed and trimmed
• 1/2 cup walnut oil
• 1/2 cup Champagne vinegar
• 28-ounce containers creme fraiche
• Salt and pepper
• 4 cups organic baby spinach, trimmed and rinsed
• 4 walnut halves

1. Preheat oven to 350 degrees.
2. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets.
3. Cover with foil and bake until tender, about 45 minutes.
4. Using a slotted spoon, put beets in a bowl of ice water to cool.
5. Rub with paper towels to remove skins, slice in half and place in a bowl.
6. Set aside.
7. Peel the horseradish and cut into 1/2-inch cubes.
8. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar.
9. Pulse until horseradish is medium fine, not pureed.
10. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid.
11. Add creme fraiche to liquid and mix.
12. Season to taste.
13. Place spinach in a bowl.
14. Add 2 tablespoons each walnut oil and vinegar and season to taste.
15. Toss to coat.
16. Repeat the process with beets.
17. On each of 4 plates circle the edges with beets and fill in with spinach.
18. Make another circle of beets on top of the spinach and add more spinach.
19. Put 2 beet halves on top with a walnut half.
20. Drizzle the creme fraiche around each salad and serve.

baby beets, horseradish root, walnut oil, vinegar, containers creme fraiche, salt, baby spinach, walnut halves

Taken from cooking.nytimes.com/recipes/10090 (may not work)