Name: Roasted Beet Toasts with Horseradish Cream
Yield: 1
Ingredients: 1 lb. red and yellow beets -; Olive oil -; Salt -; Freshly ground black pepper -; 16 slice cocktail rye bread -; 2 tbsp. unsalted butter -; 1/2 c. Crème fraîche -; 3 tbsp. heavy cream -; 2 tbsp. prepared horseradish -; 2 tsp. chopped parsley -; 1/4 c. red wine vinegar -; 8 red pearl onions -; Chervil and minced chives -

Ingredients for - Roasted Beet Toasts with Horseradish Cream

1. 1 lb. red and yellow beets

2. Olive oil

3. Salt

4. Freshly ground black pepper

5. 16 slice cocktail rye bread

6. 2 tbsp. unsalted butter

7. 1/2 c. Crème fraîche

8. 3 tbsp. heavy cream

9. 2 tbsp. prepared horseradish

10. 2 tsp. chopped parsley

11. 1/4 c. red wine vinegar

12. 8 red pearl onions

13. Chervil and minced chives

How to cook deliciously - Roasted Beet Toasts with Horseradish Cream

1 . Stage

Preheat the oven to 350 degrees F. Put the beets in a small roasting pan and add 1/2 cup of water. Cover the pan with foil and bake the beets for 1 hour, until tender. Let cool slightly, then peel and slice them 1/8 inch thick. Drizzle with a little oil and season with salt and pepper.

2 . Stage

Meanwhile, brush the rye bread with the melted butter and arrange on a baking sheet. Bake for about 8 minutes, until crisp.

3 . Stage

In a small bowl, whisk the crème fraîche and cream until thick. Fold in the horseradish and parsley; season with salt and pepper.

4 . Stage

In a small saucepan, bring the vinegar and 1/4 cup of water to a boil. Add the pearl onions and simmer over moderate heat for 1 minute. Season the onions with salt and let cool in the brine. Drain the onions on paper towels.

5 . Stage

Arrange the beet slices on the toasts, overlapping them slightly. Scatter the pickled onions over the beets. Top with small dollops of the horseradish cream, garnish with chervil sprigs and chives and serve.