I was feeling a little out of ideas for this holiday season, especially after perusing through my Pinterest and seeing yet again another butternut squash recipe. That was until my dear friend who I call the fashion guru, Erica (be on the look out for our new holiday joint post), sent me a lovely message through Instagram with this wonderful picture.
16 ounces green beans, washed and trimmed
3-4 medium red beets
1 tablespoon olive oil
1/2 cup creme fraiche
2 tablespoons whole grain mustard
1/2 teaspoon yellow mustard
1/2 teaspoon honey
1 tablespoon lemon juice
Dash salt and pepper
1/4 cup pistachio nuts (optional)
Preheat the oven to 375 degrees
First, prep the beets for roasting by placing the washed and dried beets onto a large piece of foil. Drizzle the beets with the olive oil. Wrap the beets in the foil and roast in the oven for 50 - 60 minutes until tender enough to poke through with a fork. Set aside to cool to room temperature. Once cool enough to handle peel the skin off the beets and slice into quaters.
In a small bowl combine the creme fraiche, whole grain mustard, yellow mustard, honey, and lemon juice. Season with a dash of salt and pepper. Set aside.
On a medium size platter place the fresh green beans and arrange the roasted beets on top. Generously drizzle with the creme fraiche dressing.
Note: This dish can be served at room temperature or chilled. The creme fraiche dressing can be made 1-2 days ahead and refrigerated. Pistachios are also a great addition to this dish...I found this out in a later tasting, post photos.
Makes 4-6 servings.