Beet Salad with Creamy Dressing
The next time you buy fresh beets, do not discard the greens. Cooked beet greens make a great side dish. Sauté greens in oil until tender, about 8 minutes. Add garlic and red pepper flakes.
2 lb fresh beets (about 6 medium beets)
1/4 cup water
2 cup white vinegar
2 Tbsp sugar
1 tsp salt
2 bay leaves
1 large onion, sliced
6 leaves of lettuce
3 hardboiled eggs, sliced
2/3 cup mayonnaise
1 Tbsp chopped green onion
2 Tbsp minced green bell pepper
1/2 cup chili sauce
1/4 cup sour cream
1 Tbsp prepared horseradish
Preheat oven to 450°F. Place beets and water in a large baking dish; cover. Bake beets until tender, about 40 minutes; drain. Cool slightly; remove skins. Coarsely chop beets; return to baking dish.
Meanwhile, combine vinegar, sugar, salt and bay leaves in a small bowl. Arrange onions over beets. Pour vinegar mixture over beets. Refrigerate for 15 minutes.
For dressing, combine mayonnaise, green onion, bell pepper, chili sauce, sour cream and horseradish in a small bowl.
Drain beets and onions; discard bay leaves. Arrange lettuce leaves on serving plates. Place beets, onions and eggs over lettuce. Top with dressing.
If you are in a hurry, you can use two 16-ounce cans of drained beets.