Ingredients
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6 medium beets (cooked until tender)
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1 red onion, thinly sliced
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1/2 cucumber, peeled and sliced
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1/2 cup sour cream (I use light) or 1/2 cup plain yogurt (I use light)
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1/4 cup mayonnaise (I use light)
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2 tablespoons red wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon grated prepared horseradish
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2 tablespoons dried dill weed
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2 teaspoons sugar
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salt and pepper
Instructions
- Peel and slice beets into a mixing bowl.
- Add onion and cucumber.
- Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
- Pour over vegetables.
- Toss vegetables and dressing lightly to coat.
- Refrigerate for at least 2 hours for flavors to blend or overnight.
- Serve chilled. Enjoy!
- Note: Cook time is for boiling beets.