Horseradish Creme Fraiche:

1 cup Creme fraiche

1 tbsp prepared horseradish

1 tbsp chopped fresh chives

2 tsp Sherry wine vinegar

Beets:

2 cups coarse kosher salt

5 tbsp prepared horseradish

2 tbsp fresh thyme, chopped

1 tbsp finely grated orange peel

3 large unpeeled beets, trimmed and scrubbed

For the horseradish creme fraiche, whisk creme fraiche, horseradish, chives and Sherry wine vinegar in a small bowl. Season to taste with sea salt and freshly ground black pepper.

For the beets, preheat the oven to 375 degrees. Mix coarse salt, horseradish, thyme, and orange peel in a medium bowl. Place three 3-tbsp mounds of salt mixture on a rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cove the beets with the remaining salt mixture. Press firmly with hands and form a crust around each beet, covering completely.

Roast beets 1 3/4 hours. Remove from oven; crack salt crusts and remove beets. Peel beets and cut into 1/4 inch thick slices. Arrange beets on a platter or individual plates and serve with horseradish creme fraiche.