Eel, Horseradish, Beets

Looking at an old St John's menu. A bit of classic, so why don't I make it more often? Dear me.

best quality smoked eel
fresh horseradish
creme fraiche
lemon
lemon zest
chives
maldon sea salt
ground black pepper
beets (baked Ari-style)

1. bake beets on bed of salt; let cool to room temperature; cut into bite sizes and dress with EVOO, a tiny and unnoticeable tad of balsamic vinegar, salt and pepper 
2. grate horseradish, mix with creme fraiche and lemon juice and some zest, salt, chives
3. serve eel, beets and horseradish sauce on a white plate