Buvette's Beets with Almonds and Horseradish Crème Fraîche

April 22, 2014

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

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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.

See what other Food52 readers are saying.

  • Cindy lillard
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  • Maureen Welch
    Maureen Welch
Self taught cook, Traveler


Cindy L. May 8, 2014
I love beets any way, however, they are a treat pickled, julienne in a salad/
Ellen L. April 25, 2014
Goat cheese, salt and fresh basil
RJ April 25, 2014
Roasted in walnut oil then sprinkled with sea salt.
JudyH April 24, 2014
I roast, peel, then cut them up and toss with orange slices (supremed), diced red onion, chopped parsley, oil and vinegar, salt and pepper.
Maureen W. April 23, 2014
I love them roasted, so then I can just rub the skin off and cut into cubes with some butter.
Elizabeth April 23, 2014
Roasted beets in a fresh spring salad. Nothing better!
Kees T. April 23, 2014
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.
CarlaCooks April 23, 2014
I really like thinly slicing candy-cane beets and serving them in a salad with creme fraiche, lemon scented olive oil, and dill.
Patricia April 23, 2014
Simple roasted beets with a shallot and parsley dressing. (My grandmother's recipe.)
Christina April 22, 2014
I love roasted beets with goat cheese in a salad!
sexyLAMBCHOPx April 22, 2014
mashed beets as a filling for ravioli - delicious.
Tom S. April 22, 2014
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.
aargersi April 22, 2014
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.
Rachel April 22, 2014
Beet latkes with horseradish and arugula!
spoon April 22, 2014
roasted and sliced, with queso fresco and fresh orange slices on top.
Blair April 22, 2014
I love beets with goat cheese, hazlenuts and arugula.
Lan April 22, 2014
Salad of beets, ricotta, and toasted walnuts. Light olive oil and lemon juice dressing.
Lauren R. April 22, 2014
I love beets stewed nicely in risotto!