Roasted Beets with Jalapeño Cream

Ingredients

• 16  boston lettuce leaves 
• 1 pound golden beets 
• 0.3 cup spring onion finely chopped
• 1  jalapeno finely chopped
• 0.3 cup cream sour reduced-fat
• 1 pound beets red
• 0.3 teaspoon salt 

Equipment

• bowl
• oven
• aluminum foil

Directions

1. Preheat oven to 45
2. Remove stems and roots from beets; wrap beets in foil.
3. Bake at 450 for 45 minutes or until tender. Cool beets slightly; peel and cut into 1-inch wedges.
4. Combine sour cream, onions, salt, and jalapeo in a small bowl. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeo mixture.