August 8, 2011

Beet Salad with Creamy Dressing

Salads & Dressings

Prep time:

25 minutes

Cooking time:

40 minutes

“The next time you buy fresh beets, do not discard the greens. Cooked beet greens make a great side dish. Sauté greens in oil until tender, about 8 minutes. Add garlic and red pepper flakes.”

Ingredients

2 pounds fresh beets (about 6 medium beets)
1/4 cup water
2 cups white vinegar
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
1 large onion, sliced
6 lettuce leaves
3 hard-boiled eggs, sliced
DRESSING:
2/3 cup mayonnaise
1 tablespoon chopped green onion
2 tablespoons minced green bell pepper
1/2 cup chili sauce
1/4 cup sour cream
1 tablespoon prepared horseradish

Directions

1
Preheat oven to 450°F. Place beets and water in a large baking dish; cover. Bake beets until tender, about 40 minutes; drain. Cool slightly; remove skins. Coarsely chop beets; return to baking dish.
2
Meanwhile, combine vinegar, sugar, salt and bay leaves in a small bowl. Arrange onions over beets. Pour vinegar mixture over beets. Refrigerate for 15 minutes.
3
For dressing, combine mayonnaise, green onion, bell pepper, chili sauce, sour cream and horseradish in a small bowl.
4
Drain beets and onions; discard bay leaves. Arrange lettuce leaves on serving plates. Place beets, onions and eggs over lettuce. Top with dressing.

Variations(0)

Make My Own Version

Reviews(0)

Cookin' xpress!

If you are in a hurry, you can use two 16-ounce cans of drained beets.

Great Pairings

Hot Chicken Salad Bake

Turn leftover cream of chicken soup into a sauce for sautéed chicken tenders. Cook the leftover soup with 3 tablespoons milk, 1 tablespoon lemon juice and 2 teaspoons dried tarragon until hot.

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