Best Beet And Butter Lettuce Salad With Horseradish Dressing Recipes

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING

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.

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

Steps:

• Toast the rye bread.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
• Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
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ROASTED BEET SALAD WITH HORSERADISH CRèME FRAîCHE

Steps:

• Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
• Peel the horseradish and cut into 1/2-inch cubes. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
• Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
• On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

LETTUCE AND BEET SALAD WITH SOUR CREAM DRESSING

Steps:

• Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
• Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.