Creamy Beet Salad

Name: Creamy Beet Salad
Total time: 180
Yield: 5
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

Recipe by Erin Gionet from allrecipes.com

Lunch 3 Hr.

Ingredients

5 servings

•

6 medium beets
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1 red onion, thinly sliced
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0.5 cucumber, sliced
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5 tablespoons plain yogurt
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2 tablespoons mayonnaise
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1 tablespoon red wine vinegar

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0.5 teaspoon prepared Dijon-style mustard
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0.5 teaspoon prepared horseradish
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2 tablespoons dried dill weed
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0.33329999446869 teaspoon salt
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0.33329999446869 teaspoon ground black pepper

Instructions

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