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Creamy Beet Salad

Creamy Beet Salad

  • Prep

  • Ready In

Erin Gionet

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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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

Directions

  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

mehoney
9
9/2/2008

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!?".

LITTLECHILE
8
10/2/2007

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

MTPURSE
7
10/14/2003

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