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This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Ingredients
- 6 medium beets
- 1 red onion, thinly sliced
- ½ cucumber, sliced
- 5 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- ½ teaspoon prepared Dijon-style mustard
- ½ teaspoon prepared horseradish
- 2 tablespoons dried dill weed
- 1/3 teaspoon salt
- 1/3 teaspoon ground black pepper
Directions
Step 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.
Step 2
Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 108 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 5% |
| Cholesterol3mg | 1% |
| Sodium292mg | 13% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber4g | 13% |
| Total Sugars9g | |
| Protein3g | |
| Vitamin C8mg | 40% |
| Calcium76mg | 6% |
| Iron2mg | 9% |
| Potassium462mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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