A creamy jalapeño dressing livens up earthy roasted beets. Seed the pepper for less heat.
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 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves
How to Make It
Preheat oven to 450°.
Remove stems and roots from beets; wrap beets in foil. Bake at 450° for 45 minutes or until tender. Cool beets slightly; peel and cut into 1-inch wedges.
Combine sour cream, onions, salt, and jalapeño in a small bowl. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.
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