Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche

Name: Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche
Ingredients: 1 bunch medium red beets (about 4 beets); 1 bunch baby carrots (about 8 carrots); 1 pound gold fingerling potatoes, washed and dried; 2 heads garlic, cut through the equator; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 teaspoon lemon juice; 1 teaspoon olive oil; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; Kosher salt and freshly cracked black pepper; 1/2 cup raw, shelled pepitas; 1 cup creme fraiche; 1/4 cup prepared horseradish