Recipe courtesy of Valerie Bertinelli

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



  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.