Reviewer:

Cooking Level: Intermediate

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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6 users found this review helpful

Reviewer:

frostybean

Cooking Level: Expert

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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4 users found this review helpful

Reviewer:

Carol

Reviewed: May 22, 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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4 users found this review helpful

Reviewer:

AYA

Reviewed: Oct. 27, 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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4 users found this review helpful

Reviewer:

yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

Reviewed: 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.

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4 users found this review helpful

Reviewer:

Kelly

Reviewed: Mar. 22, 2012

This salad is not only good, it's pretty. Such a beautiful dish to serve at any gathering. The pretty color dresses up the table. This dish also tastes better the next day which makes this another perfect dish for gatherings as it can be made ahead.

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1 user found this review helpful

Reviewer:

traceyposner

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Oct. 2, 2007

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

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8 users found this review helpful

Reviewer:

LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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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13 users found this review helpful