Roasted Beets With Horseradish Cream Recipes

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OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS



Oven Roasted Beets with Fresh Horseradish and Herbs image

Provided by Marc Murphy

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

8 medium beets
2 tablespoons olive oil
Salt
1 piece fresh horseradish, for grating
1 bunch fresh lovage or celery leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

SALT-CRUSTED BEETS WITH HORSERADISH CRèME FRAîCHE



Salt-Crusted Beets with Horseradish Crème Fraîche image

Here's a great new way to roast beets: in a salt crust. The horseradish, thyme, and orange in the crust infuse the beets with bright flavor as they're cooking. Leftover beets make a great addition to salads. Lightly coat torn butter lettuce with a Sherry wine vinaigrette, top with the sliced beets and some sliced red onion, and drizzle with a bit of the horseradish crème fraîche.

Provided by Dan Barber

Yield Makes 4 servings

Number Of Ingredients 9

1 cup crème fraîche (8 ounces)
1 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
2 teaspoons Sherry wine vinegar
2 cups coarse kosher salt
5 tablespoons prepared horseradish
2 tablespoons chopped fresh thyme
1 tablespoon finely grated orange peel
3 large unpeeled beets (each about 8 ounces), trimmed, scrubbed

Steps:

  • Whisk crème fraîche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 375°F. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
  • Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices. Arrange beet slices on platter. Serve with horseradish crème fraîche.

ROASTED BEETS WITH HORSERADISH CRèME FRAîCHE



Roasted Beets with Horseradish Crème Fraîche image

Provided by Suzanne Goin

Categories     Dairy     Side     Roast     Horseradish     Beet     Fall     Winter     Sour Cream

Number Of Ingredients 10

4 bunches different-colored beets
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon diced shallot, plus 1/4 cup sliced shallots
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons red wine vinegar
2 1/2 teaspoons lemon juice
1/2 cup crème fraîche
1 tablespoon prepared horseradish
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
  • Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
  • While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
  • Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
  • Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

FRESH BEET HORSERADISH



Fresh Beet Horseradish image

Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

2 medium (10 ounce) beets
One 4-ounce fresh horseradish, peeled
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

  • Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
  • Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
  • Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets with Horseradish Cream image

Categories     Side     Bake     Vegetarian     Root Vegetable     Beet     Sour Cream     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

about 3 1/2 pounds beets including the greens
2/3 cup crème fraîche or sour cream
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled
1/2 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter
1 tablespoon minced fresh chives

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

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

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets With Horseradish Cream image

A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful.

Provided by Chef Kate

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 lbs beets
2/3 cup creme fraiche or 2/3 cup sour cream
2 -3 tablespoons fresh horseradish, peeled and finely grated
1/2 teaspoon lemon zest, finely grated
1 tablespoon unsalted butter
1 tablespoon fresh chives, minced
2 -3 cups arugula (rocket)

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
  • crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
  • Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
  • Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
  • In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
  • Portion out the arugula on six plates and place the beets atop the greens.
  • Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

Nutrition Facts : Calories 227.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 41.3, Sodium 217.3, Carbohydrate 27.6, Fiber 5.5, Sugar 21.3, Protein 5.2

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

BEETS WITH HORSERADISH



Beets with Horseradish image

Categories     Side     Marinate     Vegetarian     Quick & Easy     Low Cal     Horseradish     Beet     Spring     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups, serving 8

Number Of Ingredients 5

2 1/2 pounds beets without their greens (5 1/2 pounds with greens), trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 tablespoons sugar
2 tablespoons wine vinegar
3 tablespoons water

Steps:

  • In a kettle cover the beets by 2 inches with cold water, bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

BAKED BEETS WITH MUSTARD HORSERADISH DRESSING



Baked Beets with Mustard Horseradish Dressing image

A Bonnie Stern Heart and Stroke Foundation of Canada "Heartsmart" recipe. She adds "... when beets are baked, they retain more flavor and colour than they do when they are boiled, and skins will slip off easily while they are still warm."

Provided by Gerry sans Sanddunes

Categories     Vegetable

Time 2h4m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs beets
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon grated white horseradish
1 tablespoon white wine vinegar
1/4 teaspoon pepper
salt
1/2 cup chives, cut in 4 inch pieces

Steps:

  • Leave skins, root ends and a bit of the stems on the beets.
  • (Do NOT wash them, or they will simply steam-clean in the packet.) Wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time.
  • Bake in pre-heated 400*F/200*C oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife.
  • Open foil packages.
  • Let beets cool just until they can be handled, then PUT ON RUBBER GLOVES (thank you Kate for the reminder) and trim beets by slipping off their skins.
  • Slice beets or cut into wedges.
  • TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.
  • Add salt to taste.
  • Drizzle dressing over sliced beets.
  • Sprinkle with chives.
  • Serve at room temperature.
  • PS: As Kate from Katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of Bleu crumbled over. Delicious!

Nutrition Facts : Calories 71.8, Fat 0.4, SaturatedFat 0.1, Sodium 153.2, Carbohydrate 15.9, Fiber 3.3, Sugar 12.4, Protein 2.9

BEETS WITH HORSERADISH AND PUMPKIN SEEDS



Beets With Horseradish and Pumpkin Seeds image

Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that's what's available to you, and to substitute plain yogurt for the sour cream. If you can't find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.

Provided by Vallery Lomas

Categories     salads and dressings, vegetables, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 small bunch red beets (about 1 pound), washed and leaves removed
1 small bunch golden beets (about 1 pound), washed and leaves removed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons lemon juice
1/4 cup roasted pumpkin seeds

Steps:

  • Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
  • Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
  • In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
  • In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
  • Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).

SMOKED TROUT W/ROASTED BEET VINAIGRETTE, HORSERADISH CREAM



Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream image

A truly fabulous appetizer from Chef Jason Shaeffer of the Hotel Del Coronado in California, combining the fish and beets with Yukon Gold potatoes for a really elegant dish.

Provided by Chef Kate

Categories     Trout

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

24 ounces smoked trout fillets
2 yukon gold potatoes, peeled
6 medium red beets
1 shallot, finely diced
1/2 cup champagne vinegar
2 cups olive oil
1 teaspoon Dijon mustard
1 tablespoon coarse grain mustard
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 pinch black pepper
1/4 cup fresh horseradish root, peeled and finely grated
3/4 cup creme fraiche

Steps:

  • Peel and slice potatoes quarter inch thick on a bias into eight slices. Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
  • Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
  • Wash beets and pat dry. Toss with olive oil, salt.
  • Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
  • Quarter inch dice five beets, reserving one for the vinaigrette.
  • Roughly chop the one remaining beet.
  • In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
  • Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
  • In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
  • Use potato as a base. Spoon on roasted beets. Spoon horseradish cream over beets. Then finish with trout on top with chopped chives as a garnish.
  • Bon Appetit!
  • Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.

Nutrition Facts : Calories 1554.8, Fat 139.2, SaturatedFat 27.8, Cholesterol 187, Sodium 685, Carbohydrate 29.2, Fiber 4.9, Sugar 10, Protein 49.8

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ROASTED BEET ORANGE SALAD RECIPE - THERESCIPES.INFO
Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets. In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours. Divide lettuce among six plates. Using a slotted spoon, top with beet...
From therecipes.info
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ROASTED BEETS WITH HORSERADISH CREAM - BIGOVEN.COM
Roasted Beets with Horseradish Cream recipe: Try this Roasted Beets with Horseradish Cream recipe, or contribute your own. ... Try this Roasted Beets with Horseradish Cream recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here . Recipe; Text; Photos; Nutr Nutrition; Notes ; …
From bigoven.com
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ROASTED BEET TOASTS WITH HORSERADISH CREAM RECIPE - DELISH
2011-11-16 Preheat the oven to 350 degrees F. Put the beets in a small roasting pan and add 1/2 cup of water. Cover the pan with foil and bake the beets for 1 hour, until tender.
From delish.com
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ROASTED BEETS WITH HORSERADISH CREAM RECIPE - PINTEREST
Feb 16, 2015 - Beets are one of Vitaly Paley's favorite vegetables to prepare for dinner parties because they can be cooked ahead of time, plus they're almost imposs...
From pinterest.ca
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BEETS WITH HORSERADISH CREAM | RACHAEL RAY IN SEASON
Directions. Step 1. Cut beets and apples into similar-size wedges and thread onto skewers with small red radishes; brush with extra-virgin olive oil and grill. Serve with horseradish-spiked unsweetened whipped cream. Advertisement.
From rachaelraymag.com
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ROAST BEEF REUBENS WITH HORSERADISH RUSSIAN DRESSING & SAUERKRAUT
1 tsp. each caraway and cumin seeds. 1 ¼ lbs. rare roast beef, deli cut. 8 slices Jarlsberg cheese. Half-sour or garlic deli pickles. Preparation. Step 1. In a small bowl, mix the sour cream, dill, chives, ketchup, relish and beet horseradish. Season the dressing with salt and pepper. Step 2.
From rachaelray.com
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ROASTED BEETS WITH HORSERADISH VINAIGRETTE RECIPE
I very slightly adapted this Roasted Beets with Horseradish Vinaigrette recipe from The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant, by Nancy Silverton, Matt Molina, and Carolynn Carre. This outstanding beet appetizer (or side dish) tastes phenomenal! My husband loved this roasted beet recipe and asked for more.
From whatscookingamerica.net
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ROASTED BEETS WITH HORSERADISH CREAM | OREGONIAN RECIPES
2008-11-04 Instructions. Preheat oven to 400 degrees. Set the beets in a roasting pan and drizzle with olive oil. Cover with aluminum foil and bake until tender, about 2 hours. Remove from the oven and let them cool while you whisk together the sour cream, horseradish and lemon juice in a small bowl. Season with salt and pepper.
From recipes.oregonlive.com
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ROASTED DELICATA SQUASH AND BEETS WITH HORSERADISH CREAM AND …
2021-03-02 Roast at the current 425 degrees F / 220 C temperature for 20-25 minutes or until tender and slightly golden brown on both sides. Reserve to the side. Candying the walnuts: Line a baking sheet with parchment paper or a silicone baking sheet and reserve to the side.
From whipandwander.com
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ROASTED BEETS WITH HORSERADISH CREAM - GLUTEN FREE RECIPES
Roasted Beets with Horseradish Cream is a gluten free, primal, and vegetarian side dish. This recipe serves 8. One portion of this dish contains around 3g of protein, 19g of fat, and a total of 243 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 ...
From fooddiez.com
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Top Asked Questions

How to cook fresh beets in the oven?
Preheat the oven to 400°. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes, or until tender. Let cool slightly. Meanwhile, in a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
How do you serve beets and horseradish?
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. "This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats.
What goes well with beets and Dill?
Top with beet slices and onion rings and drizzle with dressing. Sprinkle dill on top. "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.
What can I do with sour cream and horseradish?
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.

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