Beet-Topped Lettuce

• 1 (8 ounce) candiced red beets, chilled
• 12 cup mayonnaise or 12 cup salad dressing
• 1 12 teaspoons prepared horseradish
• 1 dash salt
• 1 dash cinnamon
• 1 dash ground cloves
• 1 small iceberg lettuce, cold or 1 (8 ounce) bagprepared lettuce, salad cold

1. Thoroughly drain beets, reserving liquid.
2. Mash beets slightly with a fork.
3. Stir in mayonnaise, horseradish and spices to taste.
4. Add beet juice if desired to make the mixture of desired consistancy.
5. Cut head lettuce into 6 wedges or assemble prepared lettuce salad on a plate.
6. Spoon beet mixture over wedges or down the middle of the salad plate.
7. Serve right away or chill for a short time.

red beets, mayonnaise, horseradish, salt, cinnamon, ground cloves, iceberg lettuce

Taken from www.food.com/recipe/beet-topped-lettuce-184867 (may not work)