Roast Beet Tartare
(Cooking for 4 - adjust accordingly - I wanted leftovers for lunch for the rest of the week, since it can be eaten cold.)
I've only found creme fraiche ONCE in Chicago - so I always end up using sour cream. You can make your own but it seems more trouble than it is worth.
The way I do my hard boiled eggs - is the only way I've been able to consistently get them done right without overcooking them. Other people have far better ways of doing it, I'm sure. Find what works for you!
1 red beet
1 gold beet
3 tbsp extra-virgin olive oil
1/4 cup minced red onion
3 tbsp chopped parsley
1 tbsp capers
2 tbsp dijon mustard
1 orange (both the zest and juice)
1 tsp of Worcestershire sauce
salt and pepper
1/4 cup of creme fraiche (or sour cream if you can't find it)
8 slices of ciabatta
4 tbsp of unsalted butter
Preheat oven to 375.
Place beets on a sheet of aluminum foil and drizzle each with 1/2 tbsp olive oil
Wrap beets completely and roast them until you can stick a fork easily into them (about 45 minutes)
Let the beets cool completely - peel and finely dice them and transfer to a bowl. Add the red onion, parsley, and capers.
In a small bowl - whisk together dijon mustard, orange zest, orange juice, and Worcestershire sauce.
Slowly add the remaining olive oil to the dressing, whisking until it emulsifies.
Add dressing to beets and toss to coat - season with salt and pepper
In small pot - cover eggs with cold water by 1 inch. Bring water to a boil and then turn off the heat, cover the pot and let eggs sit for 10 minutes.
Immediately move eggs to a bowl of ice and let sit for 2 minutes before peeling
Drag the creme fraiche across the plat and then add in the beet mixture along with a halved boiled egg. Serve with some ciabatta - toasted and buttered.