Beets with Horseradish Cream

1 pound small or medium red beets, washed and stemmed
1 bottle dry red wine
1 cup sliced shallots
2 garlic cloves, peeled and crushed
2 bay leaves
3 sprigs of thyme
Cracked pepper
Salt
1/2 cup extra virgin olive oil
1 piece fresh horseradish
1 cup cr?me fra?che


1 pound small or medium red beets, washed and stemmed

1 bottle dry red wine

1 cup sliced shallots

2 garlic cloves, peeled and crushed

2 bay leaves

3 sprigs of thyme

Cracked pepper

Salt

1/2 cup extra virgin olive oil

1 piece fresh horseradish

1 cup cr?me fra?che.
Place beets in a saucepan, cover with water and boil until soft, about 45 minutes. Drain beets, let them rest until cool enough to handle, then peel and dice them. Place in bowl.

While beets are cooking, pour wine into another saucepan, add shallots, garlic, bay leaves, thyme and cracked pepper. Boil over medium-high heat until reduced by half, about 20 minutes.

Pour wine marinade over beets, add salt to taste and drizzle with extra virgin olive oil. Stir, cover and refrigerate overnight.

The next day, heat oven to 400 degrees. Place beets and marinade in center of a 12-inch square of foil or parchment. Fold foil or parchment over beets and crimp edges together to seal. Bake 12 minutes, until beets are warm.

While beets bake, grate 2 tablespoons of fresh horseradish and mix with cr?me fra?che and a pinch of salt. Serve beets warm with cr?me fra?che on the side.
from NY Times.