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Ingredients

• 2 pounds (about 5 to 6) medium beets (red, yellow, or orange), tops removed and washed well
• Kosher salt
• Freshly ground black pepper
• 1/2 cup crème fraîche
• Finely grated zest of 1 medium lemon
• 4 tablespoons freshly squeezed lemon juice (from about 2 lemons), plus more as needed
• 1/4 cup minced fresh chives
• 1/4 teaspoon Dijon mustard
• 1 tablespoon champagne vinegar
• 1 tablespoon minced shallots
• 1/4 cup extra-virgin olive oil, plus more for drizzling the beets
• 1 1/2 cups thinly sliced fennel (from about a 12-ounce bulb)
• 2 tablespoons capers
• 1/2 cup walnuts, toasted and coarsely chopped
• 4 ounces flaked smoked trout (about 1 cup; optional)

Description

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