Creamy Beet Salad

Cooked beets are sliced and dressed with a delicious sauce - yogurt, mayonnaise, horseradish, vinegar, mustard and dill. Chill overnight. Perfect, perfect, perfect.

• Preparation Time: 60 mins
• Total Time: 60 mins
• Calories: 108 Calories

Ingredients

• ⅓ teaspoon salt
• 1 tablespoon red wine vinegar
• 6 medium beets
• 1 red onion, thinly sliced
• ½ cucumber, sliced
• 5 tablespoons plain yogurt
• 2 tablespoons mayonnaise
• ½ teaspoon prepared Dijon-style mustard
• ½ teaspoon prepared horseradish
• 2 tablespoons dried dill weed
• ⅓ teaspoon ground black pepper

Recipe Instructions

Step 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.

Step 2

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

Step 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.