Beet and Butter Lettuce Salad
Make this salad when it’s too hot to cook. While it serves four as a side salad, you can serve it as a simple main dish for two.
- 1/2 cup buttermilk
- 2 tablespoons heavy cream
- Juice of 1/2 lime
- Kosher salt and ground black pepper, to taste
- 4 small red or yellow (or a mix of both) beets, roasted, cooled, peeled and cut into 6 wedges each (you can also use canned or jarred, which are already cooked, if you don’t want to roast your own)
- 4 to 6 red radishes, trimmed and quartered
- 1/4 cup chopped chives
- 1/4 cup chopped parsley leaves
- 1/4 cup chopped dill fronds
- 1 medium head butter lettuce, cored (get a variety of colors, if you can)
- First, make the dressing by whisking together until smooth the buttermilk, cream, lime juice, and salt and pepper in a large bowl. Add the beets, radishes and herbs, and toss in the dressing.
- Add the lettuce leaves, and toss salad together just before serving. Divide among plates and serve immediately.
To roast beets, heat oven to 400°F. Trim off the leaves, scrub beets well and wrap loosely in aluminum foil. Put foil packet on a baking sheet and roast until a knife inserted into the center of the largest beet pierces easily. Small beets could be done in 20 minutes; larger beets may take an hour. Check every 20 minutes or so to keep from overcooking or burning the beets. When beets are done, peel them as soon as they are cool enough to handle.