BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING

Beet and Butter Lettuce Salad with Horseradish Dressing image

Provided by Valerie Bertinelli

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

Previous Next

4 medium beets, preferably 2 red and 2 golden
1/2 cup sour cream
2 tablespoons prepared horseradish
1 1/2 tablespoons red wine vinegar
1 tablespoon finely chopped scallions
Kosher salt and freshly ground black pepper
2 heads butter lettuce, torn into pieces

Steps:

Preheat the oven to 400 degrees F.
Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.