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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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

107.8 calories; 3.1 g protein; 14.4 g carbohydrates; 3 mg cholesterol; 292.2 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/02/2007
thought this was very tasty. I used my box grater and grated the beets instead of slicing and loved the texture Read More
(8)

Most helpful critical review

Rating: 3 stars
09/03/2008
I was a little bit disappointed in this salad. everyone at our gathering ate it and I didnt get any bad commentsm but I also didnt get any compliments. I found it somewhat lacking in flavor but it was definately a little more flavorful the next day. It makes a pretty presentation but it lacks the pazazz that would have made it more memorable and the kind of recipe that someone would say " ohhhh could ya make THAT again!?". Read More
(9)
16 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
09/02/2008
I was a little bit disappointed in this salad. everyone at our gathering ate it and I didnt get any bad commentsm but I also didnt get any compliments. I found it somewhat lacking in flavor but it was definately a little more flavorful the next day. It makes a pretty presentation but it lacks the pazazz that would have made it more memorable and the kind of recipe that someone would say " ohhhh could ya make THAT again!?". Read More
(9)
Rating: 4 stars
10/02/2007
thought this was very tasty. I used my box grater and grated the beets instead of slicing and loved the texture Read More
(8)
Rating: 5 stars
10/14/2003
This was so good. What a nice side dish. Great year round. Read More
(7)
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Rating: 5 stars
07/22/2009
My 13 yr old and I whipped this together is just a few minutes. I used s.cream instead of yogurt and 2 TB of powdered green goddess dressing in place of the dill & used rice wine vinegar. Had just roasted beets from my garden so 1/4'd them and voila DELICIOUS!!!! My daughter said " I think this ones a keeper!" Wonderful! Read More
(6)
Rating: 5 stars
08/25/2009
very good served on a piece of leaf lettuce to catch the fallen dressing - yum! I also cubed the beets instead of slice. Read More
(5)
Rating: 5 stars
11/02/2010
Family loved it. I roasted the beets substituted light sour cream for part of the mayo and added half a tart apple in a small dice. I also added a tiny bit of honey to mellow the dressing. Served it on a bed of arugula. A nice change from the usual beet/orange/onion salad I often make. Read More
(4)
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Rating: 5 stars
05/18/2011
This was fantastic. We like things with more zing so we upped the mustard and horseradish. We also used fat free yogurt and nixed the mayo to keep it healthy and it was delicious. Read More
(4)
Rating: 5 stars
05/24/2010
so good I used it as a snack.---and I didn't share last time. I prefer to bake beets wrapped in aluminum foil---350 for 1 hour. Used regular mustard and skipped the horseradish. Read More
(4)
Rating: 2 stars
05/22/2004
Wasn't a big fan of this recipe Read More
(4)