Blue Lake Beans, Slow-Roasted Chioggia Beets, Crème Fraiche Vinaigrette

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| Servings: 6 servings


  • 1 lb. Chioggia beets
  • 4 cloves garlic, divided
  • 1 Tbsp. Herbs de Provence
  • 1/2 cup olive oil, divided
  • 1 lb. Blue Lake beans, stems removed
  • 2 Tbsp. red wine vinegar
  • 1/2 cup crème fraiche
  • 1 shallot, peeled and minced
  • 3 Tbsp. white vinegar
  • 1 lemon, zested
  • Kosher salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees.
  2. In a baking pan, toss the beets with 2 cloves of garlic, 1 Tbsp. of Herbs de Provence, 2 Tbsp. of the olive oil and some salt and pepper.
  3. Cover with foil and roast in the oven until soft when pricked with a knife, about an hour (depending on size).
  4. When cool enough to handle, remove the peels and cut into bite-size pieces.
  5. Meanwhile, set up a pot of boiling salted water on the stove and an ice bath.
  6. Cook the beans until tender, about 3 minutes.
  7. Remove the beans from the boiling water and shock them in the ice water.
  8. Thinly slice the remaining 2 cloves of garlic.
  9. In a small sauté pan on medium high heat, toast the garlic in the remaining olive oil.
  10. Place the red wine vinegar in a small bowl and gradually whisk in the toasted garlic oil.
  11. Season with salt and pepper.
  12. In another small bowl, combine the crème fraiche, shallots and white vinegar.
  13. Season to taste with salt and pepper.
  14. To serve, spread the plates with a spoonful of the crème fraiche vinaigrette.
  15. Toss the beets, beans and lemon zest with the toasted garlic vinaigrette.
  16. Place a mound of the beans and beets on top of the crème fraiche vinaigrette.

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