This salad is really good around Easter time.\r\n\r\n2 bunches of beets (about6)\r\nsalt and pepper\r\n1 cup whipping cream\r\n1 tablespoon prepared horseradish\r\n1 small sweet onion\r\n2 head boston lettuce\r\n2 tablespoons chopped dill\r\n\r\nPreheat oven to 375. Wash and trim beets. Do not peel. Place on a large piece of foil and sprinkle with salt and pepper. Fold up losely into a package, sealing seams tighly.\r\n\r\nPlace foil package on baking sheet and roast for 1 to 1 1/2 hours or until tender. Open foil and let cool.\r\n\r\nPeel and slice beets. Set aside until serving or cover and refrigerate up to 1 day. Bring to room temperature before serving.\r\n\r\nWhip cream unitl thick but not stiff. Fold in sour cream and horseradish. Season with salt and pepper. Keep refrigerated until serving.\r\n\r\nTo serve: slice onion into thing rings, separating layers. Divide lettuce leaves among serving plates. Top with beet slices and onion rings and drizzle with dressing. Sprinkle with dill and season with salt and pepper.\r\n\r\nEnjoy.