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Here's a great new way to roast beets: in a salt crust. The horseradish, thyme, and orange in the crust infuse the beets with bright flavor as they're cooking. Leftover beets make a great addition to salads. Lightly coat torn butter lettuce with a Sherry wine vinaigrette, top with the sliced beets and some sliced red onion, and drizzle with a bit of the horseradish crème fraîche.

• 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

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