Marinated Beets with Crème Fraîche

by Mar 28, 2024

Something delicious happens when you pair these tangy beets with creamy fromage blanc, creme fraiche, or even plain Greek yogurt. I like them paired with salad of radicchio and endive.

Marinated Beets with Crème Fraîche


  • 6–8 red beets
  • 2 shallots, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons capers, drained (rinsed of salt if dry brined)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon prepared horseradish
  • worcestershire sauce, a few dashes (¼ teaspoon max total)
  • sea salt or Kosher salt and freshly ground black pepper

Serve on a bed of sliced radicchio and endive and top each serving with a dollop of crème fraîche, fromage blanc, or Greek yogurt


In Advance: Cook the beets by roasting in the oven or sous vide

  1. For oven roast: Preheat oven to 375°F. Cut off beet greens, leaving 1-inch stems; leave root intact. Scrub clean with water and place in a glass baking dish. Add water to about ¼ inch, cover tightly with foil, and bake for about 45 minutes, until beets are fork-tender. When cool enough to handle, peel then slice into rounds or cut pole-topole into 8 wedges (or cut some of each).

    For sous vide: Trim off the roots and greens, wash and peel the beets. Place the beets in a sous vide bag (I kept the yellow beets separate from the red by using two bags) and drizzle in a tablespoon of olive oil and a teaspoon of wine vinegar. To make a sous vide bag, use FoodSaver vacuum bags, Zip-lock freezer bags, or silicone Stasher bags—just keep in mind that the bag’s color will never be the same after you cook red beets in it. Cook to 185°, which takes about 2 hours for 2-inch beets. Remove from water bath and let cool. Refrigerate until you are ready to make the salad.

Marinated Beets

  1. Make the dressing by combining the shallots with the vinegars in a glass measuring cup or bowl. Stir in the horseradish, capers, parsley, salt and a few grinds of fresh black pepper.

  2. After the beets are cooked, peel each one and cut into small dice.

    How to dice a beet: Cut the roly poly beet in half so you have something stable to work with, instead of a ball. Make horizontal slab slices through each half, stack back up then slice lengthwise, trying to keep your stack together, then cut crossways and you have dice. Transfer to a bowl, drizzle with dressing and stir to combine. Refrigerate at his point up to one week.

  3. Serve with a spoon of crème fraîche, fromage blanc/farmer's cheese, or Greek yogurt. Pairs nicely with sliced radicchio and endive. Drizzle with a little olive oil if you like.

Recipe Notes / Tips

  • Roast the beets up to 3 days in advance, perhaps when you have something else already cooking in the oven—saves energy and then the beets are ready to go when the salad cravings hit. 
  • The sharp flavor of shallots mellows when they are diced and rest with vinegar for 10 minutes or so. Always allow this minimum time before dressing beets, or any salad.

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