Beet And Butter Lettuce Salad With Horseradish Dressing Recipes

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HORSERADISH BEET SALAD



Horseradish Beet Salad image

"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 5

2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared horseradish
1-1/2 pounds beets, cooked and julienned
Lettuce leaves

Steps:

  • In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING



Roasted Beet Salad With Horseradish Cream Dressing image

This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!

Provided by Leslie

Categories     Greens

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 8

3 beets
salt & freshly ground black pepper
1/2 cup whipping cream
1/8 cup sour cream
1 tablespoon hot prepared horseradish
1/2 small sweet onion
1 head boston lettuce
1 tablespoon chopped fresh dill

Steps:

  • Preheat oven to 375.
  • Wash and trim beets, but do not peel.
  • Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
  • Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
  • Let cool, then peel and thinly slice the beets.
  • Refrigerate until serving.
  • Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
  • Refrigerate until serving.
  • To serve, slice onion into thin rings, divide lettuce among serving plates.
  • Top with beet slices and onion rings and drizzle with dressing.
  • Sprinkle dill on top.

Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING



10-Minute Beef-and-Beet Salad with Horseradish Dressing image

Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

2 slices seeded rye bread
1/4 cup sour cream
3 tablespoons horseradish
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
One 5-ounce package baby spinach (about 4 cups)
3 cups coleslaw mix (about 7 ounces)
4 ounces dill Havarti cheese, cut into 1/2-inch cubes
1/2 pound thinly-sliced rare deli roast beef
3/4 cup sliced and drained pickled beets

Steps:

  • Toast the rye bread.
  • Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
  • Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING



Beet and Cucumber Salad with Creamy Horseradish Dressing image

Categories     Salad     Side     Bake     Horseradish     Vinegar     Cucumber     Beet     Fall     Healthy     Sour Cream     Watercress     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 large beets, trimmed
1/2 cup sour cream
5 1/2 teaspoons Champagne vinegar or white wine vinegar
2 teaspoons prepared white horseradish
1 1/4 teaspoons sugar
2 bunches watercress, tough stems trimmed
2 tablespoons corn oil
16 1/3-inch-thick rounds unpeeled English hothouse cucumber

Steps:

  • Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
  • Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS



Butter-Lettuce Salad with Buttermilk and Herbs image

Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1/2 cup low-fat buttermilk
1 tablespoon crème fraîche or sour cream
Finely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole
1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh marjoram or oregano

Steps:

  • In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
  • Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.

ROASTED BEET SALAD WITH HORSERADISH CRèME FRAîCHE



Roasted Beet Salad With Horseradish Crème Fraîche image

Provided by Peter Mcquaid

Categories     salads and dressings

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

16 to 20 organic baby beets, trimmed and scrubbed
1 16-ounce horseradish root, scrubbed and trimmed
1/2 cup walnut oil
1/2 cup Champagne vinegar
28-ounce containers crème fraîche
Salt and pepper
4 cups organic baby spinach, trimmed and rinsed
4 walnut halves

Steps:

  • Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
  • Peel the horseradish and cut into 1/2-inch cubes. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
  • Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
  • On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 38 grams, Carbohydrate 32 grams, Fat 70 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 26 grams, Sodium 1180 milligrams, Sugar 23 grams

LETTUCE AND BEET SALAD WITH SOUR CREAM DRESSING



Lettuce and Beet Salad with Sour Cream Dressing image

Categories     Salad     Leafy Green     Side     Bake     Thanksgiving     Vegetarian     Beet     Chill     Sour Cream     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

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)

Steps:

  • Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.
  • 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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Top Asked Questions

How do you make horseradish salad dressing with beets?
Make a dressing by whisking together the apple cider vinegar, mustard, salt, pepper and olive oil. pour the dressing over the beets and toss to coat them. Add between 1-4 tablespoons of prepared horseradish to the bowl with the beets and toss to evenly distribute.
How to cook beets for salad?
Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets. 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.
What do you put on your beet and goat cheese salad?
I like to layer it with lettuce, beets, small chunks of goat cheese, and then top with some chopped walnuts. We do not add the dressing to the salad, in case we have any left over. I use this homemade balsamic dressing atop the beet and goat cheese salad. This is such an easy salad to make, and its amazing!
What do you put on a butter lettuce salad?
Butter Lettuce Salad is tender butter lettuce, creamy avocado and crisp radish tossed in a tangy lemon dijon dressing. It's clean eating at its best! Place the butter lettuce, avocado, radish and chives in a large serving bowl. Place the olive oil, dijon mustard, lemon juice, salt and pepper to taste in a mason jar.

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