Make This Now: Smoked Beets with Horseradish Creme Fraiche

Beets are a cold-weather favorite. In addition to being delicious, beets are incredibly healthy eating – boosting your immune system and stamina, helping lower blood pressure, and may even help protect you from cancer. Take a look at Executive Chef Rob McDaniel’s spin on this winter staple. It’s full of smoky flavor and a creamy kick you and your guests will love.

Ingredients:

• 5 medium-sized beets (red or yellow work best)
• 1 cup of crème fraîche or sour cream
• 2 tablespoons buttermilk
• 1 teaspoon fresh ground black pepper
• 1/8 cup of freshly micro-planed horseradish, or prepared horseradish zest and juice of one lemon

How to prepare:

Place the beets in a roasting pan with a little water to help them steam. Cover and place into a 350-degree oven until a pairing knife easily pierces and can be removed, about 30 – 45 minutes depending on the size of your beets.

While the beets cook, whisk the rest of the ingredients together for the sauce. Once the beets are ready, place in a 200 – 250-degree smoker for 45 minutes. Allow the beets to cool before removing the skin. Cut the beets into quarters and serve cold, or place them sliced on a hot grill to heat through. Toss them in a little olive oil, arrange on a platter, and dress with horseradish crème fraiche. Bon appetit!