Roasted Beet Salad With Horseradish Cream Dressing

1. 1

   Preheat oven to 375.

2. 2

   Wash and trim beets, but do not peel.

3. 3

   Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.

4. 4

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

5. 5

   Let cool, then peel and thinly slice the beets.

6. 6

   Refrigerate until serving.

7. 7

   Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.

8. 8

   Refrigerate until serving.

9. 9

   To serve, slice onion into thin rings, divide lettuce among serving plates.

10. 10

    Top with beet slices and onion rings and drizzle with dressing.

11. 11

    Sprinkle dill on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.