Ingredients

6 Servings

Preparation

1. Step 1

   Heat 1/4 cup oil in a small saucepan over medium-high heat. Working in 2 batches, add lemon zest and cook until softened and curling around edges, about 30 seconds per batch. Transfer lemon zest to a paper towel-lined plate and let cool; slice into long strips. Transfer lemon oil to a small bowl; let cool. Set aside.

   Step 2

   Toast caraway seeds in a small skillet over medium-high heat, stirring often, until fragrant and slightly darker in color, 1-2 minutes; set aside.

   Step 3

   Whisk shallot, 3 tablespoons vinegar, Dijon mustard, and 1 teaspoon toasted caraway seeds in a small bowl. Gradually whisk in remaining 1/4 cup olive oil and cooled lemon oil. Season vinaigrette with salt and pepper.

   Step 4

   Combine beets and vinaigrette in a large bowl and toss to coat; let sit for about 15 minutes to soften. Add jicama, 1/4 cup dill sprigs, and half of reserved lemon zest to beets and toss to coat.

   Step 5

   Meanwhile, whisk remaining 1 teaspoon vinegar and crème fraîche in a small bowl to blend. Season with salt. Spoon a dollop of crème fraîche mixture into the center of each plate, dividing equally. Using the back of a spoon, slightly spread out crème fraîche mixture into a small circle on the bottom of each plate.

   Step 6

   Mound beet salad over crème fraîche mixture and sprinkle remaining half of lemon zest, 1/4 cup dill sprigs, and 1 teaspoon caraway seeds among plates.

Nutrition Per Serving