There’s no need to cook beets when they’re very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.
Ingredients
6 Servings
1
3
2
1
3
1
2
1
1
1
Preparation
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Step 1
Heat 1/4 cup oil in a small saucepan over medium-high heat. Working in 2 batches, add lemon zest and cook until softened and curling around edges, about 30 seconds per batch. Transfer lemon zest to a paper towel-lined plate and let cool; slice into long strips. Transfer lemon oil to a small bowl; let cool. Set aside.
Step 2
Toast caraway seeds in a small skillet over medium-high heat, stirring often, until fragrant and slightly darker in color, 1-2 minutes; set aside.
Step 3
Whisk shallot, 3 tablespoons vinegar, Dijon mustard, and 1 teaspoon toasted caraway seeds in a small bowl. Gradually whisk in remaining 1/4 cup olive oil and cooled lemon oil. Season vinaigrette with salt and pepper.
Step 4
Combine beets and vinaigrette in a large bowl and toss to coat; let sit for about 15 minutes to soften. Add jicama, 1/4 cup dill sprigs, and half of reserved lemon zest to beets and toss to coat.
Step 5
Meanwhile, whisk remaining 1 teaspoon vinegar and crème fraîche in a small bowl to blend. Season with salt. Spoon a dollop of crème fraîche mixture into the center of each plate, dividing equally. Using the back of a spoon, slightly spread out crème fraîche mixture into a small circle on the bottom of each plate.
Step 6
Mound beet salad over crème fraîche mixture and sprinkle remaining half of lemon zest, 1/4 cup dill sprigs, and 1 teaspoon caraway seeds among plates.
