Roasted Beet Salad With Horseradish Cream Dressing

• 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

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

beets, salt, whipping cream, sour cream, horseradish, sweet onion, boston lettuce, dill

Taken from www.food.com/recipe/roasted-beet-salad-with-horseradish-cream-dressing-167868 (may not work)