Beet Chips with Dill and Horseradish Créme Fraiche

Dill and horseradish are a classic and time-honored combination, and the addition of crème fraiche brings all the flavors together. Try to use a variety of beets for this recipe, including golden and Chioggia, which results in an especially colorful presentation. Print

Beet Chips with Dill and Horseradish Créme Fraiche

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• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

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• 6 fresh dill sprigs
• Canola oil for pan-frying
• 6 to 8 small beets, variety of colors
• 1/2 cup crème fraiche
• 1 tablespoon prepared horseradish
• Lemon juice
• Fleur de sel
• Fresh ground pepper

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Instructions

1. Heat 3/4 inch canola oil in a frying pan. Fry dill sprigs approximately 30 seconds, or until crisp, and drain on a paper towel.
2. Just before frying, slice beets as thinly as possible with a mandoline. Keep the different colors of beets separated. Start with the golden beets, working your way up to the most vibrant red beets. Fry in a single layer, turning midway through, less than a minute total.
3. Drain the fried beets on paper towels, and sprinkle with sea salt and fried dill.
4. Combine the crème fraiche with horseradish and a squeeze of lemon juice, and thin with a bit of milk, if necessary. Season with salt and pepper.
5. Serve the crispy beets with the crème fraiche dip on the side.

• Author: Kathleen Korb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: California

Nutrition

• Serving Size: 4

Keywords: beet chips Dill Horseradish Créme Fraiche