Blue Lake Beans, Slow-Roasted Chioggia Beets, Crème Fraiche Vinaigrette | Searching4Zen

Ingredients

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