Creamy Beet Salad
photo by abloom69
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 medium beets (cooked until tender)
- 1 red onion, thinly sliced
- 1⁄2 cucumber, peeled and sliced
- 1⁄2 cup sour cream (I use light) or 1/2 cup plain yogurt (I use light)
- 1⁄4 cup mayonnaise (I use light)
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon grated prepared horseradish
- 2 tablespoons dried dill weed
- 2 teaspoons sugar
- salt and pepper
directions
- Peel and slice beets into a mixing bowl.
- Add onion and cucumber.
- Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
- Pour over vegetables.
- Toss vegetables and dressing lightly to coat.
- Refrigerate for at least 2 hours for flavors to blend or overnight.
- Serve chilled. Enjoy!
- Note: Cook time is for boiling beets.
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Reviews
-
This tasted great! I substituted a non-processed sugar, but I do not think in a dish like this it would alter the end result much if at all. The second time I made it I was out of cucumber so I served it on a bed of lettuce greens, very good. What little was left (with no salad to go with it) I sliced a hard-boiled egg to mix in, my favorite yet!
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