The beets and lettuces are going into a lettuce and beet salad, which is from a Bon Appetit recipe from Nov 1995.

Ingredients
2 medium beets (about 8 ounces)
2/3 cup sour cream
2 tablespoons grated onion
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
5 cups (packed) mixed torn lettuces (such as romaine, red leaf and butter lettuce)
Preparation
Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.

Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.
The dressing tastes great. The beets, I probably over-baked as they started to carmelize. Nothing wrong with that though, as I was still able to grate them up. The beet tops are being saved for a following meal.