Lettuce And Beet Salad With Sour Cream Dressing Recipes

BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING

Steps:

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

LETTUCE WITH CREAM DRESSING

Steps:

• Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.

LETTUCE AND BEET SALAD WITH SOUR CREAM DRESSING

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.

WINTER LETTUCE SALAD WITH ROASTED BEETS AND SHALLOT SHERRY VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Fit the beets snugly into a pie plate or casserole pan and pour in enough water to cover the beets by one-third. Scatter some salt over the top and cover tightly with tin foil. Bake until soft but not falling apart, 30 to 40 minutes, depending on size and density. Check them with a fork for doneness.
• Combine the lettuces in a salad bowl. The mix of the bitter radicchio and the heartier escarole is not only physically gorgeous, but it tastes great too!
• Cut the ends off both oranges, and then cut the peel off in a downward motion all the way around. Save the peels, as you will use the juice in them for the dressing. Thinly slice the oranges and toss into the lettuces.
• Let the beets cool before peeling. I like to cut them into quarters, and then slices from there because I like the look, but any reasonable bite-size slice works. Toss them into the salad.
• For the shallot sherry dressing: Put the shallots into a container with a tight-fitting lid so you can really shake it for all its worth-hand emulsifying, if you will.
• Add the sugar and a good pinch salt, followed by the olive oil, vinegar and any juice that you can squeeze out of the orange peels left over. Cover the container and really shake it so it becomes completely combined and cloudy. Taste for balance; you want it to be balanced between sweet and tart, so if it needs more salt or sugar, feel free to add it.
• Dress the salad, toss with (clean!!) hands, grind a couple of grinds of pepper over it and serve.

ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING

Steps:

• Make dressing:
• Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make salad:
• Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
• Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

SALAD WITH CREAM DRESSING

Steps:

• Remove and discard any damaged outer lettuce leaves and tear the lettuce into two-inch pieces. Wash in a sink full of cool water, lifting the lettuce from the water and placing it in a salad dryer. Dry thoroughly. You should have about eight cups of greens.
• For the dressing, place the vinegar, pepper, salt and cream in a salad bowl and mix together with a spoon, preferably wooden.
• At serving time, toss the greens with the dressing and serve immediately.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

SWEET-SOUR LETTUCE SALAD

Steps:

• In a jar with tight-fitting lid, combine the sugar, vinegar and water; shake until sugar is dissolved. Add cream; shake well. Just before serving, toss greens, bacon and dressing in a large bowl.

RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
• Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
• Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
• Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
• Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

ANN J'S POLISH SOUR CREAM LETTUCE

Steps:

• Tear lettuce in bowl. Sprinkle with salt, don't use too much, let wilt. Squeeze out lettuce.
• Combine dressing ingredients and blend until smooth. Pour over lettuce and mix.
• The ribs of the lettuce will have just a very slight crunch.
• Can adjust sugar or vinegar to taste.

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING

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.