Creamy Beet Salad

Creamy Beet Salad

11

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

Ingredients

3 h {{adjustedServings}} servings 108 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • Prep

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  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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Reviews

11
  1. 15 Ratings

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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.