Marinated Beets with Potatoes and Horseradish

Recipe from Gjusta, in Venice, CA

3 medium beets
7 tablespoons olive oil
2 tablespoons sherry vinegar
kosher salt, black pepper
1 lb. potatoes, cut into 1-inch pieces
3 green garlic stems, thinly sliced
1 cup coarsely chopped mustard greens, arugula, or other spicy green
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated horseradish or 1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/3 cup crème fraîche or yogurt

Heat your oven to 400°. Wrap the beets in foil and roast directly on the rack until tender, about 1 hour.  Let cool, peel and cut into 3/4-inch pieces. Place in a small bowl and toss with 2 tablespoons olive oil, 1 tablespoon vinegar, and season with salt and pepper. Let sit at room temperature for 30 minutes.

Meanwhile, toss potatoes on a large rimmed baking sheet with 1 tablespoon oil. Season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25 - 30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add the green garlic, greens, dill, parsley, horseradish, lemon juice, remaining 4 tablespoons oil, and the remaining 1 tablespoon vinegar. Toss to combine, season with salt and pepper. Add the beets and toss again. Serve drizzled with crème fraîche.