Creamy Beet Salad Recipe - Allrecipes.com
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
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  • PREP

    1 hr
  • READY IN

    3 hrs

Directions

  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
Oct 02, 2007

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

 
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!?".

 

15 Ratings

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.

 
May 24, 2010

so good I used it as a snack.---and I didn't share last time. I prefer to bake beets wrapped in aluminum foil---350 for 1 hour. Used regular mustard and skipped the horseradish.

 

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Nutrition

  • 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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