Roasted-Beet Salad with Horseradish Crème Fraîche and Pistachios

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Liz

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subheading: For the Beets:

2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean

1 tablespoon (15ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

subheading: For the Horseradish Crème Fraîche:

4 ounces (100ml) crème fraîche

2 tablespoons (30ml) prepared horseradish, store-bought or homemade

subheading: For the Dressing and to Serve:

1 tablespoon (15ml) fresh juice from 1 lemon

1 tablespoon (about 5g) minced fresh tarragon

1 tablespoon (about 5g) minced fresh chives

1 small shallot, minced (about 2 tablespoons; 15g)

1 teaspoon (5ml) honey

3 tablespoons (45ml) extra-virgin olive oil

4 ounces pistachios (115g), toasted and roughly chopped

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