Boil the beets in their skins with caraway seeds and salt for about 30 minutes until soft. Peel and let cool completely. Peel and dice the onion, chop the parsley.
For the horseradish sauce, mix crème fraîche with milk until smooth. Stir in onion, horseradish and parsley, season with salt and pepper.
Cut beet into wedges, arrange with sauce in the middle, sprinkle with chives and serve.
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