Baked-Potato-Style Red Beetroot (Serves 4-6)
Dollops of crème fraîche top cooked red beets for a recipe of baked-potato-style red beetroot
4 medium red beets, scrubbed
Salt and pepper
4 tablespoons unsalted butter
6 tablespoons crème fraîche or sour cream
3 tablespoons snipped chives
3 tablespoons snipped dill
A few sprigs of cilantro (optional)
Heat oven to 190 degrees.
Put scrubbed beets in a small roasting pan filled with 2,5cm of water.
Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife.
Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche.
Sprinkle with chives and dill, and cilantro (if using).
Serve piping hot.
The New York Times