Make the beets: Preheat oven to 400 degrees. Toss beets in olive oil and season liberally with salt and pepper. Wrap in aluminum foil, separating the red from yellow so the colors don’t bleed. Place foil-wrapped beets on a sheet pan and roast until easily pierced with [...]
Make the crème fraîche: Mix cream and buttermilk, cover tightly, and leave at room temperature for 24 hours. When ready, it should be thick and creamy. Refrigerate up to 2 weeks.
Toast coriander, cumin, and mustard seeds in sauté pan until fragrant and coriander becomes a few shades darker. Cool slightly and then pound with pepper into fine dust. Set aside.