Roasted Beet Salad with Horseradish Cream Dressing

Yield:  10 servings


6-8 beets, roasted, sliced and tossed with a vinaigrette
Salt & freshly ground black pepper
1 cup whipping cream
1/4 cup sour cream
2 tablespoons hot prepared horseradish
1 small sweet onion, sliced and pickled
1-2  heads boston lettuce 
2 tablespoons chopped fresh dill

Preheat oven to 375° F.


Wash and trim beets, but do not peel.  Place on a large piece of foil and sprinkle with salt and pepper, and then fold up in a loose package sealing seams tightly.


Place foil package on a baking sheet and roast for 1 hour or until beets are tender.


Let cool, then peel and thinly slice the beets.  Toss the beets in a bit of vinaigrette then refrigerate until serving.


Whip the cream until thick but not stiff, fold in sour cream and horseradish. Season with salt and pepper.  Refrigerate until serving.


Slice the onion and pickle.  Refrigerate until serving.


To serve, divide lettuce among serving plates.  Then, 
add a layer of the pickled onion rings.


Top the salad with beet slices and drizzle with dressing.


Sprinkle dill on top.


Note:  There was not a particular vinaigrette that was used...just basic.  The onions can be pickled in whatever way you prefer.


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