Name: Golden Beet and Jicama Salad with Crème Fraîche
Yield: 6 Servings
Ingredients: 1/2 cup olive oil, divided; 3 lemons, zest removed with a vegetable peeler, pulp set side for another use; 2 teaspoons caraway seeds; 1/2 medium shallot, finely chopped; 3 tablespoons plus 1 teaspoon Champagne vinegar or white wine vinegar; 1 teaspoon Dijon mustard; Kosher salt and freshly ground black peppert; 2 medium golden beets (about 1 pound), scrubbed, very thinly sliced on a mandoline; 1 small jicama (about 1 pound), peeled, halved, very thinly sliced on a mandoline; 1/2 cup small sprigs dill, divided; 1/4 cup crème fraîche

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There's no need to cook beets when they're very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.

Recipe notes