- 1 cup crème fraîche (8 ounces)
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped fresh chives
- 2 teaspoons Sherry wine vinegar
- 2 cups coarse kosher salt
- 5 tablespoons prepared horseradish
- 2 tablespoons chopped fresh thyme
- 1 tablespoon finely grated orange peel
- 3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed
- Whisk crème fraîche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
- Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices. Arrange beet slices on platter. Serve with horseradish crème fraîche.