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Creamy Beet Salad Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h
  • Cook
  • Ready In3 h
  • 1Scrub, 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.
  • 2Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
  • 3In 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.
Ingredients
  • 5 servings
  • 108 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    108
    5%
  • Fat:
    4.9
    8%
  • Carbs:
    14.4
    5%
  • Protein:
    3.1
    6%
  • Cholesterol:
    3
    1%

Based on a 2,000 calorie diet

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