Bibb Lettuce Salad with Beets, Walnuts, and Horseradish Cream

Name: Bibb Lettuce Salad with Beets, Walnuts, and Horseradish Cream
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head, about 8 oz (225 g) Bibb lettuce, leaves separated, washed, dried, left whole or halved if large; 10 oz (280 g) roasted beets (fresh or pre-cooked), cut into ½-inch wedges or cubes; ¾ cup (85 g) walnut halves, raw or unsalted roasted; ½ cup (120 ml) sour cream, at room temperature; 2 tablespoons (16 g) fresh horseradish root, freshly grated, using a microplane or box grater; ½ teaspoon (2½ g) Dijon mustard; 1 tablespoon (15 ml) fresh lemon juice; to taste fine sea salt; to taste freshly ground black pepper; 2 tablespoons (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A fresh, elegant salad featuring tender Bibb lettuce, earthy roasted beets, and crunchy toasted walnuts dressed with a tangy horseradish cream. The bright, peppery kick of fresh horseradish balances the sweetness of the beets while a touch of sour cream creates a creamy, cooling contrast. Perfect as a light lunch or sophisticated side dish.

Prep: 20 min
Cook: 5 min
Total: 25 min
Makes: 4 servings

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Steps

Before you start

Have all ingredients at room temperature or as specified
If using raw beets, roast them ahead (up to 2 days prior) and refrigerate
Toast walnuts just before assembling so they stay crisp
Prepare the horseradish cream no more than 2 hours before serving

1
Toast the walnuts
- Place walnut halves in a dry 10-inch (25 cm) skillet over medium heat.
- Toast for 3–5 minutes, stirring occasionally, until fragrant and lightly browned.
- Watch carefully to prevent burning.
- Transfer to a plate to cool for 1 minute, then roughly chop into bite-sized pieces.
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Ready when: Walnuts are fragrant and lightly browned, no darker
Tip: Toast walnuts just before assembly so they retain maximum crunch and don't soften from sitting
2
Make the horseradish cream
- In a small bowl, whisk together the sour cream, freshly grated horseradish, Dijon mustard, and lemon juice.
- Stir until smooth and fully combined.
- Season lightly with salt and a pinch of black pepper.
- Taste and adjust horseradish amount if you prefer more or less heat.
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Ready when: Mixture is smooth, no lumps, with a pale pink hue
Tip: Grate horseradish just before mixing so its volatile oils remain potent; older grated horseradish loses pungency quickly
3
Dress the lettuce
- Place the washed and dried Bibb lettuce leaves in a large shallow bowl.
- Drizzle with the extra-virgin olive oil and a small pinch each of salt and pepper.
- Gently toss until the leaves are lightly coated, being careful not to crush or bruise the delicate leaves.
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Ready when: Lettuce is lightly coated and glistens
Tip: Toss the lettuce just before serving; a premature toss will cause the delicate leaves to wilt
4
Assemble the salad
- Arrange the dressed Bibb lettuce leaves as a base on a serving platter or on individual plates.
- Scatter the beet wedges and toasted walnut pieces evenly over the lettuce.
- Dollop the horseradish cream around the salad or serve it on the side in a small bowl so guests can use as much as they prefer.
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Ready when: All components are arranged and visible
Tip: Keep the horseradish cream separate from the lettuce until service to prevent the salad from becoming soggy

Good to know

Tips

Fresh horseradish has a volatile, peppery heat that fades quickly once grated; grate it just before using and adjust the amount to your heat preference
Keep the horseradish cream separate until service to prevent the delicate lettuce from becoming soggy
If you cannot find fresh horseradish, prepared horseradish in a jar works, though it is milder—taste and adjust
Bibb lettuce wilts easily; handle with care and assemble the salad no more than 15 minutes before serving

Make ahead

Roasted beets: prepare up to 2 days ahead, store covered in the refrigerator. Horseradish cream: prepare up to 2 hours ahead. Toast walnuts no more than 1 hour before serving. Wash and dry lettuce up to 4 hours ahead and store in a sealed container in the refrigerator.

Storage & reheating

This salad is best served immediately and does not store well. Leftover components (lettuce, beets, walnuts, horseradish cream) can be refrigerated separately: lettuce in a sealed container up to 4 days, beets up to 5 days, walnuts in an airtight container up to 1 week, and horseradish cream covered up to 3 days. Do not freeze.

Substitutions

fresh horseradish root → Prepared horseradish (bottled, drained). Use 1½ teaspoons. Prepared horseradish is milder and has lost some volatility, so start conservatively and taste before adding more.
sour cream → Greek yogurt or crème fraîche. Use the same amount. Greek yogurt will be tangier; crème fraîche slightly richer. Both work beautifully.
walnut halves → Pecans or hazelnuts. Use the same amount. Both provide similar texture and nuttiness; pecans are slightly sweeter, hazelnuts more delicate.
roasted beets (fresh or pre-cooked) → Raw beets, shaved thinly on a mandoline. Shaved raw beets provide a firmer, crunchier texture but less sweetness. Toss with a pinch of salt 5 minutes before serving to soften slightly.