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4 servings
Ingredients:
6 medium beets1 red onion, thinly sliced1/2 cucumber, sliced5 tablespoons plain yogurt2 tablespoons mayonnaise1 tablespoon red wine vinegar1/2 teaspoon prepared Dijon-style mustard1/2 teaspoon prepared horseradish2 tablespoons dried dill weed1/3 teaspoon salt1/3 teaspoon ground black pepper
Instructions:
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.Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.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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