Lettuce and Beet Salad with Sour Cream Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Beets-both pickled and boiled-have long been a popular German side dish for meats. The sour cream dressing gets a kick from vinegar and mustard. Ingredients:
2 medium beets (about 8 ounces) |
2/3 cup sour cream |
2 tablespoons grated onion |
1 tablespoon red wine vinegar |
1 tablespoon sugar |
1 tablespoon dijon mustard |
5 cups (packed) mixed torn lettuces (such as romaine, red leaf and butter lettuce) |
Directions:
1. Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
2. 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.
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