Beet and Butter Lettuce Salad with Horseradish Dressing

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 servings
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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 


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
  4. Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.