| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 72 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 322 mg |
Reviews
Love this dressing and so good with the beets!!
I don’t like beets, but I love this salad! It’s simple, easy and delish.
Great!