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.

Ingredients

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

Directions

1. 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.

2. 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.

3. For dressing, combine mayonnaise, green onion, bell pepper, chili sauce, sour cream and horseradish in a small bowl.

4. Drain beets and onions; discard bay leaves. Arrange lettuce leaves on serving plates. Place beets, onions and eggs over lettuce. Top with dressing.