Creamy Beet Salad

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."


3 h servings 108 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.
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  1. 15 Ratings


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, bu...

thought this was very tasty. I used my box grater and grated the beets instead of slicing and loved the texture

This was so good. What a nice side dish. Great year round.

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...

very good served on a piece of leaf lettuce to catch the fallen dressing - yum! I also cubed the beets instead of slice.

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.

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. S...

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.

Wasn't a big fan of this recipe