Creamy Beet Salad Recipe

Beets have been one of my very favorite foods since childhood. I found this recipe at AllRecipes.com and totally fell in love. Kind of a weird purple color but oh, so yummy as an alternative to those same old, same old, potato salads at summer BBQs!

Creamy Beet Salad

6 medium beets
1 SWEET onion, thinly sliced
1/2 cucumber, sliced
5 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon prepared horseradish
2 tablespoons dried dill weed
1/3 teaspoon salt
1/3 teaspoon ground black pepper

DIRECTIONS
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 BEST overnight. Serve chilled.