Reviewed: Aug. 24, 2009

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

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Reviewer:

Carol

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Reviewed: Jul. 20, 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!

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frostybean

Cooking Level: Expert

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Reviewed: Sep. 2, 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!?".

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mehoney

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Merritt, British Columbia, Canada

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Reviewed: Aug. 22, 2008

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.

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