Creamy Beet Salad Recipe -
Creamy Beet Salad Recipe
  • READY IN 3 hr

Creamy Beet Salad

Recipe by  

"This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    1 hr

    3 hrs


  1. Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
  2. Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
  3. In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2013

Wow! This was very good! The next time I make this I will double the recipe so I have more to enjoy. I was surprised how naturally sweet it was given that the only sugar in it was in the mayonnaise. I made it with fresh dill because I bought that by mistake, but I think it added to the salad. I was hesitant at first to add horseradish, but much to my surprise it gave the salad some zip - I couldn't taste "horseradish" at all. The only reason I don't give this recipe a 5 is because my red onion had a bit of a "skunky taste." Next time I will make this salad with a sweet onion, or leave the onion out completely. The onion color doesn't matter that much because the beets stain everything else in the bowl. Perhaps if I had marinated the salad longer than 2 hours the onion taste would have mellowed out. REVIEW UPDATE: This recipe is perfect without the onions. I have changed my rating from 4 stars to 5 stars so that it appears in my list of 5-star recipes. After all, this recipe is one of my favorites!

Most Helpful Critical Review
Sep 02, 2008

I was a little bit disappointed in this salad. everyone at our gathering ate it, and I didnt get any bad commentsm but I also didnt get any compliments. I found it somewhat lacking in flavor, but it was definately a little more flavorful the next day. It makes a pretty presentation, but it lacks the pazazz that would have made it more memorable, and the kind of recipe that someone would say " ohhhh could ya make THAT again!?".


16 Ratings

Oct 02, 2007

thought this was very tasty. I used my box grater and grated the beets instead of slicing and loved the texture

Oct 14, 2003

This was so good. What a nice side dish. Great year round.

Jul 22, 2009

My 13 yr old and I whipped this together is just a few minutes. I used s.cream instead of yogurt, and 2 TB of powdered green goddess dressing in place of the dill,& used rice wine vinegar. Had just roasted beets from my garden, so 1/4'd them, and voila, DELICIOUS!!!! My daughter said, " I think this ones a keeper!" Wonderful!

Aug 25, 2009

very good served on a piece of leaf lettuce to catch the fallen dressing - yum! I also cubed the beets instead of slice.

May 18, 2011

This was fantastic. We like things with more zing so we upped the mustard and horseradish. We also used fat free yogurt and nixed the mayo to keep it healthy and it was delicious.

Nov 02, 2010

Family loved it. I roasted the beets, substituted light sour cream for part of the mayo and added half a tart apple in a small dice. I also added a tiny bit of honey to mellow the dressing. Served it on a bed of arugula. A nice change from the usual beet/orange/onion salad I often make.


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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