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Ingredients
US|METRIC
4 SERVINGS
- 1 cup creme fraiche
- 1/3 cup horseradish
- 1 Tbsp. Dijon mustard
- 1/2 tsp. salt
- 1 teaspoon white balsamic vinegar
- 1 lb. baby beets
- 1/2 cup goat cheese (crumbled)
- 1/4 lb. watercress
- 2 Tbsp. Marcona almonds
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Directions
- Place creme fraiche, horseradish, dijon, salt and white balsamic in blender. Blend on setting 4 (puree) 1 minute. Store in refrigerator until ready to use. Can be made 3 days ahead.
- Preheat oven to 400 degrees. Wash beets and wrap in foil. Bake 30-40 minutes until tender. Remove from oven and cool. Peel beets and cut into quarters.
- To assemble, divide beets between 4 plates. Top with goat cheese, almonds and watercress. Drizzle each plate with 2 tablespoons Creamy Horseradish Dressing. Serve immediately with additional dressing.
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