A delightful salad combining roasted beets, crisp lettuce, and a tangy horseradish dressing.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the beets.
Wash the beets thoroughly and trim off the tops and roots.
Leave the skin on during roasting to retain moisture.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Wrapping in foil helps to steam the beets as they roast.
Roast the beets in the preheated oven for about 1 hour or until tender when pierced with a fork.
Check the beets for doneness by inserting a knife; it should slide in easily.
Let the beets cool, then peel off the skins and slice them thinly.
Use gloves to avoid staining your hands with beet juice.
In a mixing bowl, whisk together the sour cream, horseradish, salt, and pepper to make the dressing.
Adjust the seasoning to taste for a balanced flavor.
Slice the onion into thin rings.
Use a sharp knife for clean and even slices.
Arrange the lettuce leaves on serving plates.
Tear the lettuce into bite-sized pieces for easier eating.
Top the lettuce with beet slices and onion rings.
Layer the ingredients attractively for a visually appealing presentation.
Drizzle the dressing over the salad and garnish with fresh dill.
Serve immediately to enjoy the fresh flavors.
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