Beet Chips with Dill and Horseradish Créme Fraiche

By Kathleen Korb | April 14, 2013
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beet chips
iPhone photos by Kathleen Korb

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.

INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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. 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. 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. 5. Serve the crispy beets with the crème fraiche dip on the side.

 

Related recipes:

Beet Green Tart with Spring Vegetables
Turning beet greens into an earthy pesto is an easy way to spread beet love to those who may not appreciate the root ends, and just a small amount of shaved and chopped spring vegetables bring big fresh flavors to this simple tart (this is a great way to use the odds and ends of spring veggies in your CSA box). Click here for recipe.

Beet Relish Crostini with Fromage Blanc 
The diced beets in this relish begin to sparkle like ruby jewels when spooned on top of the fromage blanc, making these crostini a great beet conversation starter. Bonus: This relish is very versatile; its lightly pickled flavor pairs well with most seafood or meats. Click here for recipe.

This content was published in the Spring 2013 issue of Edible San Francisco Magazine. © 2013 Edible San Francisco.

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