Roasted Beets with Jalapeño Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A creamy jalapeño dressing livens up earthy roasted beets. Seed the pepper for less heat. Ingredients:
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 |
Directions:
1. Preheat oven to 450°.
2. 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.
3. 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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