Roasted Beets With Jalapeño Cream

• 1 pound medium-sized red beets
• 1 pound medium-sized golden beets
• 1/3 cup reduced-fat sour cream
• 1/4 cup finely chopped green onions
• 1/4 teaspoon salt
• 1 jalapeno pepper, finely chopped
• 16 Bibb or Boston lettuce leaves

1. Preheat oven to 450u0b0.
2. Remove stems and roots from beets; wrap beets in foil. Bake at 450u0b0 for 45 minutes or until tender. Cool beets slightly; peel and cut into 1-inch wedges.
3. Combine sour cream, onions, salt, and jalapeno in a small bowl. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeno mixture.
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red beets, golden beets, sour cream, green onions, salt, pepper, boston lettuce leaves

Taken from www.myrecipes.com/recipe/roasted-beets-jalapeno-cream (may not work)