Guest Editors

Buvette's Beets with Almonds and Horseradish Crème Fraîche

by • April 22, 2014 18 Comments

3 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good FoodFollow along to win one of five copies we're giving away -- and to add a little more Paris into your life.

Today: A bright, spring recipe to give your beets some bite.

Buvette's Beets with Almonds and Horseradish Crème Fraîche

In this combination, almonds enhance beets’ earthiness, and a bracing, creamy horseradish dressing offers not just richness but also a bit of a bite. Be sure not to discard the leafy greens from the beets; they are a wonderful vegetable in and of themselves. Chop beet greens and add to a soup, or slice and sauté them with garlic and chili as you would spinach or any leafy green. Waste not, want not, as they say! 

Beets with Almonds and Horseradish Crème Fraîche

Serves 4

1 bunch beets, leafy greens removed, but with 1 or 2 inches of the stems left on, scrubbed and rinsed
1/2 cup water
1/2 cup vinaigrette
3 tablespoons raw almonds, roughly chopped
1/2 cup crème fraîche
1 1/2 tablespoons prepared horseradish or 1 tablespoon freshly grated horseradish
2 teaspoons sherry vinegar
Coarse salt
2 tablespoons high quality, extra-virgin olive oil

See the full recipe (and save and print it) here.

We're giving away a new copy of Buvette each day this week! To enter, tell us in the comments: What's your favorite way to prepare beets? We'll pick five winners at random this Friday, April 25th!

Photo by Gentl & Hyers. Excerpted from the book BUVETTE by Jody Williams. © 2014 by Jody Williams. Reprinted by permission of Grand Central Publishing. All rights reserved.

Tags: guest editors, jody williams, beets, almonds, horseradish

💬 View Comments ()

Comments (18)

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
23b88974-7a89-4ef5-a567-d442bb75da04.avatar
23b88974-7a89-4ef5-a567-d442bb75da04.avatar

about 1 year ago Cindy lillard

I love beets any way, however, they are a treat pickled, julienne in a salad/

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Ellen Lyle

Goat cheese, salt and fresh basil

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago RJ

Roasted in walnut oil then sprinkled with sea salt.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago JudyH

I roast, peel, then cut them up and toss with orange slices (supremed), diced red onion, chopped parsley, oil and vinegar, salt and pepper.

Ec528f45-4c36-4b09-aa52-8b35c39075b6.stringio

over 1 year ago Maureen Welch

I love them roasted, so then I can just rub the skin off and cut into cubes with some butter.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Elizabeth

Roasted beets in a fresh spring salad. Nothing better!

1ac4d61c-cbf1-4a5c-8a3e-449fe8da6175.small-logo

over 1 year ago Kees To The Kitchen

Aren't simple ingredients and preparation always the best? I find myself craving this recipe from Domenica Marchetti: thinly sliced beets baked in cream, herbed fontina cheese and sprinkled with walnuts. Serve with tenderloin and a green salad for an easy, impressive dinner.

69d2403d-88f4-4b72-b0b9-84a21f4d0561.img_1445

over 1 year ago CarlaCooks

I really like thinly slicing candy-cane beets and serving them in a salad with creme fraiche, lemon scented olive oil, and dill.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Patricia

Simple roasted beets with a shallot and parsley dressing. (My grandmother's recipe.)

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Christina

I love roasted beets with goat cheese in a salad!

8f5038ed-8aca-4d33-aef7-8a0ce63adc40.img00019-20100929-0432_1_

over 1 year ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

mashed beets as a filling for ravioli - delicious.

35fc84ae-1106-4ba6-bb85-d69fb31a689f.food25

over 1 year ago Tom Salamone

Roast beets with onion, celery, lemon slice and miniature red and yellow peppers in aluminum foil packers. Peel and slice beets and peppers and serve over baby kale drizzled with the roasting juice and a side of mashed cauliflower with little butter, parsley and garlic.

E7b6597b-db6e-4cae-b9f3-699b508f4ed3.036

over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Love them too many ways for a favorite I think - shredded in pasta, roasted in salad, borscht, with cheese and nuts and mint and honey vinaigrette, and I love Lauren Ruben's risotto idea.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Rachel

Beet latkes with horseradish and arugula!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago spoon

roasted and sliced, with queso fresco and fresh orange slices on top.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Blair

I love beets with goat cheese, hazlenuts and arugula.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Lan

Salad of beets, ricotta, and toasted walnuts. Light olive oil and lemon juice dressing.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Lauren Ruben

I love beets stewed nicely in risotto!