Creamy Beet Salad

Creamy Beet Salad

12 Reviews 1 Pic
  • Prep

    1 h
  • Ready In

    3 h
Erin Gionet
Recipe by  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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Adjust Servings

Original recipe yields 4 to 6 servings



  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 (12)

Rate This Recipe
Mrs. J.

Mrs. J.

Wow! This was very good! The next time I make this I will double the recipe so I have more to enjoy. I was surprised how naturally sweet it was given that the only sugar in it was in the mayonnaise. I made it with fresh dill because I bought that by mistake, but I think it added to the salad. I was hesitant at first to add horseradish, but much to my surprise it gave the salad some zip - I couldn't taste "horseradish" at all. The only reason I don't give this recipe a 5 is because my red onion had a bit of a "skunky taste." Next time I will make this salad with a sweet onion, or leave the onion out completely. The onion color doesn't matter that much because the beets stain everything else in the bowl. Perhaps if I had marinated the salad longer than 2 hours the onion taste would have mellowed out. REVIEW UPDATE: This recipe is perfect without the onions. I have changed my rating from 4 stars to 5 stars so that it appears in my list of 5-star recipes. After all, this recipe is one of my favorites!



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!?".



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

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Amount Per Serving (5 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 14.4 g
  • 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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Beet Salad


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Best Beet Salad