Beet Carpaccio With Tarragon Horseradish Sauce

June 3rd, 2010 § 0 comments

INGREDIENTS

6 medium gold beets, semi steamed, peeled and sliced paper thin
¼ cup fresh tarragon, chopped fine
½ cup lemon juice
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon fresh horseradish, grated
¼ cup crème fresh
Salt/pepper

PREPARATION

Arrange gold beets flat on a plate.  Mix all remaining ingredients with a whisk until smooth.  Season with salt and pepper and serve drizzled over beets.

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