- 18 very small beets, preferably baby beets
- 2 sprigs of thyme
- 3 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 2 tbsp red wine vinegar
- 6 oz (165g) arugula
- 12 thin slices bresaola
- Chives, to garnish
- 1 lemon
- 5 tbsp creme fraiche or sour cream
- 1 tbsp freshly grated or prepared horseradish
- 1 tsp white wine or rice vinegar
- Preheat the oven to 400°F (200°C). Place the beets on a large piece of heavy-duty aluminum foil with the thyme and olive oil, and season to taste. Fold the foil into a packet, sealing the edges. Place on a baking sheet and bake for 45 minutes, or until the beets are easily pierced with a knife.
- Unwrap the beets and let cool. Peel, trim, and cut the beets into rounds. Transfer to a bowl and sprinkle with the vinegar.
- To make the dressing, grate the zest and squeeze the juice from the lemon. Mix with the créme fraîche, horseradish, and vinegar.
- Divide the arugula among 6 plates, and drizzle with dressing. Top with beets and bresaola. Garnish with the chives and serve.