Creamy Beet Salad


This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.

Prep Time:
1 hrs
Additional Time:
2 hrs
Total Time:
3 hrs
4 to 6 servings


  • 6 medium beets

  • 1 red onion, thinly sliced

  • ½ cucumber, sliced

  • 5 tablespoons plain yogurt

  • 2 tablespoons mayonnaise

  • 1 tablespoon red wine vinegar

  • ½ teaspoon prepared Dijon-style mustard

  • ½ teaspoon prepared horseradish

  • 2 tablespoons dried dill weed

  • teaspoon salt

  • teaspoon ground black pepper


  1. 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.

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

  3. 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 (per serving)

108 Calories
5g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 108
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 292mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 3g
Vitamin C 8mg 40%
Calcium 76mg 6%
Iron 2mg 9%
Potassium 462mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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