Beet Carpaccio With Tarragon Horseradish Sauce


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


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.