INGREDIENTS

3 to 4 medium sized peeled beets
2 oranges, juiced
½ cup of crème fraiche
¼ cup of chopped fresh tarragon
salt and pepper

PREPARATION

Roast three to four medium sized peeled beets with the juice of an orange, salt, pepper and olive oil. Thinly slice the beets and place them flat on a serving plate. Mix the juice and zest of another orange with ½ cup of crème fraiche and ¼ cup of chopped fresh tarragon, salt and pepper. Drizzle over beets and serve.