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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe came from my good ole standby recipe book from Good Housekeeping. It is easy to make and the beet topping is creamy and sweet. I have adapted it somewhat adding spices (because I've always loved pickled beets!) Ingredients:
1 (8 ounce) can diced red beets, chilled |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1 1/2 teaspoons prepared horseradish |
1 dash salt |
1 dash cinnamon |
1 dash ground cloves |
1 small iceberg lettuce, cold or 1 (8 ounce) bag prepared lettuce, salad cold |
Directions:
1. Thoroughly drain beets, reserving liquid.
2. Mash beets slightly with a fork.
3. Stir in mayonnaise, horseradish and spices to taste. Add beet juice if desired to make the mixture of desired consistancy. Cut head lettuce into 6 wedges or assemble prepared lettuce salad on a plate. Spoon beet mixture over wedges or down the middle of the salad plate. Serve right away or chill for a short time.
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