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Creamy Beet Salad

By: Erin Gionet

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

Rate/Review | Read Reviews (11)

What to Drink?
	Sauvignon Blanc

Prep Time:
1 Hr

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

Ingredients

6 medium beets
1 red onion, thinly sliced
1/2 cucumber, sliced
5 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon prepared horseradish
2 tablespoons dried dill weed
1/3 teaspoon salt
1/3 teaspoon ground black pepper

Directions

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.
Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
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.