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Fennel Remoulade, Roasted Beets with Sea Salt and Beet Chips



Service for 4

For the Fennel Remoulade

Fold together 1/3 cup mayonnaise and 1/3 cup crem fraiche, 1-2 tablespoons of drained minced nonpareil spanish capers, 2 teaspoons Dijon mustard, 1 1/2 tablespoons each (chervil, tarragon, italian parsley and chives) 1 tablespoon chopped shallots. Cook until tender but still crunchy 1 pound of diced fennel. Keep both in the refrigerator until the fennel is cool, then fold the fennel into the remoulade mixture. Season to taste and let stay in the refrigerator for at least 2 hours to let the flavors develop.

For the Roasted Beets

Clean 1 1/2 pounds of beets (trim the stems) but leave the skin on. Toss the beets with 2 tablespoons of olive oil and 2 tablespoons of water, salt and pepper. Do this over a large piece of aluminum foil. Lift the edges of the aluminum foil and wrap. Place on a baking pan and roast for about 1 1/2 hours. Let cool enough to handle then rub off the skin with a paper towel.

For the Beet Chips

Slice thinly the beets using a mandoline. Set the oven to 350F. In a bowl coat with olive oil and salt. Lay the beet slices (single layer) on parchment paper and roast on one side till crisp. Turn the beet slices over and finish until the desired effect is achieved.

Notes: Serve this dish alone as a first course or as a main dish accompanied by fish or meat


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