Author Notes: This is a versatile healthy snack that can be made vegan by omitting the Crème Fraîche. I eat it with crackers or just out of the jar. —Sunnycovechef
Makes: 2 cups
Prep time: 20 min
Cook time: 1 hrs
pounds yellow beets
tablespoons olive oil
cloves of garlic, peeled and sliced
tablespoons creme fraiche
tablespoons lemon juice
salt and pepper to taste
- Preheat the oven to 350 degrees. Peel the beets and cut them into quarters. Toss them with olive oil and sprinkle them with salt. Spread the beets on a baking sheet covered with wax paper. Bake the beets for about an hour or longer, until they are soft, turning them frequently. If the beets turn brown at the end of baking , cover them with foil. I bake mine on a convection bake setting.
- Roast the almonds for about 10 minutes in the same oven.
- Grind the roasted almonds and garlic in a food processor . Do not overdo this. Add the cooled beets with the oil that has accumulated on the bottom of the pan to the food processor. Grind into a puree, add the Creme Fráiche and season with lemon juice, salt and pepper.