Best 10 Minute Beef And Beet Salad With Horseradish Dressing Recipes

Beet and Butter Lettuce Salad with Horseradish Dressing image

Provided by Valerie Bertinelli

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

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.

Roasted Beet Salad With Horseradish Cream Dressing image

Provided by Leslie

Categories Greens

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 8

3 beets
salt & freshly ground black pepper
1/2 cup whipping cream
1/8 cup sour cream
1 tablespoon hot prepared horseradish
1/2 small sweet onion
1 head boston lettuce
1 tablespoon chopped fresh dill

Steps:

Preheat oven to 375.
Wash and trim beets, but do not peel.
Place on a large piece of foil and sprinkle with salt and pepper, 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.
Refrigerate until serving.
Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
Refrigerate until serving.
To serve, slice onion into thin rings, divide lettuce among serving plates.
Top with beet slices and onion rings and drizzle with dressing.
Sprinkle dill on top.