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Creamy Beet Salad
Creamy Beet Salad
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Prep Time:
60 minutes
Total Time:
180 minutes
Sliced beets in a zesty sauce of yogurt, mayo, horseradish, vinegar, mustard, and dill. Chill overnight for perfection.
Ingredients:
  • 6 medium beets
  • 1 red onion, thinly sliced
  • 0.5 cucumber, sliced
  • 5 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon red wine vinegar
  • 0.5 teaspoon prepared Dijon-style mustard
  • 0.5 teaspoon prepared horseradish
  • 2 tablespoons dried dill weed
  • 0.33329999446869 teaspoon salt
  • 0.33329999446869 teaspoon ground black pepper
Instructions:
  • Ensure the beets are clean, then trim off the tops and bottoms. Boil in salted water for about 45 minutes until they are tender. Drain the hot water and refill the pot with cold water. Let the beets cool before handling.
  • Thinly slice the beets and place them in a bowl. Add onion and cucumber.
  • Mix yogurt, mayonnaise, vinegar, mustard, horseradish, dill, salt, and pepper in a bowl. Drizzle over vegetables, toss well. Chill for 2 hours or overnight. Serve cold.

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