A Golden Beet and Jicama Salad with Crème Fraîche is a refreshing dish that combines the sweet, earthy flavors of raw golden beets with the crisp texture of jicama, a bright vinaigrette, and a creamy, tangy crème fraîche base. The key to this salad is to slice the vegetables very thinly, often using a mandoline.

Ingredients

Produce

• 1 small 2 cup small sprigs Dill
• 2 Golden beets (about 1 pound), medium
• 3 Lemons
• 3 1/2 Shallot, medium

Condiments

• 1 tsp Dijon mustard

Baking & Spices

• 2 tsp Caraway seeds

Oils & Vinegars

• 3 1/3 tbsp Champagne vinegar or white wine vinegar
• 1/2 cup Olive oil

Dairy

• 1/4 cup Creme fraiche

Other

• Kosher salt and freshly ground black peppert

Instructions

• Instructions involve making a lemon-infused oil and toasting caraway seeds
• A vinaigrette is prepared by whisking shallot, vinegar, and mustard, then incorporating oils and toasted caraway seeds, seasoning with salt and pepper
• Beets and jicama are thinly sliced and tossed with the vinaigrette, some dill, and lemon zest
• Crème fraîche is mixed with vinegar and salt.
• To serve, spread the crème fraîche mixture, mound the salad on top, and garnish with remaining lemon zest, dill, and caraway seeds.

Recipe from Bon Appétit