Ingredients
Beets - 2
Salt and Pepper - as needed
Olive oil - 4 tbsp.
Crème fraiche - 1/4 cup (optional) Sour cream, DIY crème fraiche, mascarpone, and full-fat Greek yogurt can be used
Mustard - 1 tsp.
Mustard seeds - 1/2 tsp.
White wine vinegar - 1 tbsp.
Arugula leaves - a handful
Pine nuts - 1 tbsp.
Preparations
Preheat oven to 350° F (180°C), and place the beets on pieces of
aluminum foil large enough to wrap with.
Sprinkle salt, pepper and 2
tbsp oil. Wrap each beet separately and tightly and heat in the oven for
40 minutes.
Combine crème fraiche, mustard, vinegar, olive oil and mustard
seeds.
Let the beets cool down, peel and slice using a sharp knife or
mandoline.
Arrange the slices on a plate, spread the arugula and pine nuts over
and top with mustard sauce.
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